Matcha, pistachio and cherry mousse cake

Procedimento

Gluten-free Matcha and pistachio financier

1. Preheat the oven to 180°C, static mode. Grease a 32,5 x 32,5 cm silicone swiss roll mat (Silikomart tapis roulade) and place it on a baking tray.
2. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color (about 6-7 minutes). When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl. Add the pistachio paste and stir well with a rubber spatula.
3. In a bowl combine together Teff flour, cornstarch, pistachio flour, icing sugar, salt, lemon zest and Matcha tea and mix well with a fine whisk.
4. Beat the egg whites to medium peaks. The peaks will hold their shape but the tip of the peaks will curl over on itself when the beater are lifted.  Add ⅓ of the egg whites to the powder ingredients and mix vigorously with the fine whisk in oder to obtain a soft and evenly batter. Fold gently the remaining egg whites in two times by using a rubber spatula. The batter will be smooth, soft and homogeneous.
5. Add the Beurre Noisette-pistachio mixture to the batter and fold gently with the spatula.
6. Pour the batter into the greased silicone mat and spread it out evenly with a palette knife, so that it is level with the top of the mat (I mean, 1 cm high, as the height of the silicone mat). Bake for approximatively 20 minutes or until the financier is golden in color, puffed and firmed.
   Remove from the oven and allow to cool, then chill in the freezer for about 1h, so that the finacier is well chilled but not fully frozen. In this way, you can cut it without ruining it.
7. Cut out three discs from the chilled financier with a 16 cm cake ring. Wrap them with clingfilm and store in the freezer until needed.

Gluten-free Matcha and pistachio crumbles

1. Preheat the oven to 160°C, ventilation mode. Place all the ingredients into a small grinder and mix until obtain a sandy mixture.
2. Spread the crumbs onto a perforated baking tray lined with perforated baking mat and chill in the freezer for at least 30 minutes.
3. Bake the frozen crumble for about 13 minutes, until golden-brown. Remove from the oven and dust with cocoa butter powder (Mycryo) to preserve crunchiness. You can store any leftover crumble in an airtight container at room temperature and away from light.

Gluten-free Matcha and pistachio croustillant

1. Preheat the oven to 155°C, ventilation mode. Line a perforated baking tray with parchment paper or silicone baking mat.
2. In a bowl combine together raw shelled pistachios with maple syrup and stir well with a spatula, ensuring the pistachios are well coated with the maple syrup. Spread the pistachios onto the prepared baking tray and bake for about 15 minutes, until the pistachios are slightly golden and the maple syrup is caramelized and slightly reduced. Stir the pistachios occasionally in order to allow the maple syrup to crystallize evenly.
   Remove from the oven and allow to cool completely at room temperature.
3. Melt the Almond Inspiration couverture in the microwave to 45°C. Add the pistachio paste cream and combine well with a spatula to obtain a smooth batter. Add the baked crumble, caramelized pistachios and salt and stir well with the spatula to obtain a grainy, evenly mixture.
4. Line a baking tray with parchment paper and place on top a 16 cm stainless steel cake ring. Spread the croustillant into the ring, ensuring to make an evenly layer of about 3-4 mm thick. Lift up the ring and freeze until needed.

Cherry, yuzu and cream cheese namelaka

1. Soak the gelatin sheets in cold water.
2. Melt Ruby chocolate in the microwave to 45°C.
3. Heat cherry puree with yuzu juice and glucose syrup in the microwave without boiling. Add the soaked gelatin sheets and stir with a rubber spatula to dissolve it.
4. Add the hot mixture to the melted chocolate in three times, stirring vigorously with a rubber spatula in a circular pattern to obtain a smooth, evenly cream.
5. Transfer the cream into a mixing glass and emulsify with a hand blender for stabilizing the emulsion and to obtain a smooth consistency. Add slowly and to wire the cold heavy cream, blending contemporarily with the hand blender without adding air bubbles. Add the cream cheese and emulsify once more.
6. Pour the namelaka into a baking dish, cover with clingfilm pressed on top and chill overnight (12h).
7. The next day, assembling the insert. It consists of 3 layers of Matcha and pistachio financier alternated by 2 layers of namelaka with the addition of some sour cherries in syrup.
8.  Line a baking tray with silicone baking mat and place a frozen disc of financier. Transfer the chilled namelaka into a disposable piping bag fitted with round nozzle (Wilton n°12) and pipe a spiral over the financier. Using a small palette knife, smooth and level out the namelaka. Make sure that the namelaka covers the financier into an even layer.
   Halve the sour cherries in syrup and distribuite them evenly over the namelaka. Press them gently, so that they are slightly covered with the namelaka.
   Place the second disc of financier on top and press gently and slightly down. Pipe another spiral of namelaka and level it out. Add some halved sour cherries in syrup, place the third disc of financier on top and press gently and slightly down.
   Run an offset spatula around the sides of the financier to smooth any excess bulging out. Freeze for about 2 hours, to let the layers firm.

Waina 35% white chocolate, marzipan and Matcha mousse

1. Soak the gelatin sheets in cold water.
2. Break up the marzipan into small chunks and place them into a mixing glass. Add the almond milk (cold or at room temperature) and blend until the marzipan is completely dissolved and the mix looks smooth and homogeneous.
3. Melt the white chocolate with the cocoa butter in the microwave to 45°C.
   Heat the almond milk in the microwave without boiling, add the soaked gelatin sheets and stir with a rubber spatula to dissolve it.
   Add the hot almond milk to the melted chocolate in three times, stirring vigorously with the spatula in a circular pattern to obtain a smooth, evenly cream.
4. Pour the cream into a mixing glass, add Matcha and emulsify with the hand blender to stabilize the emulsion and to obtain a smoother and shinier cream.
5. Semi-whip the cold heavy cream until it forms soft peaks. Check the temperature of the Matcha cream: once it reaches 38°C, add to the semi-whipped cream in 2-3 times, folding gently with a rubber spatula in order to obtain a light, smooth and fluffy consistency.
6. Place a 18 x 5 cm round silicone cake mould over a baking tray and wrap the side of the mould with an acetate strip of 7 cm high. This strip serves to increase the height of the mould because the original 5 cm aren't enough to include all the prepared ingredients.
7. Pour a little of mousse into the mould. Set inside the frozen insert and press it gently and slightly down so that it is almost submerged in the mousse. Cover the insert with other mousse, ensuring to leave a gap for the crunchy layer. Place the crunchy layer (with the smooth side upwards) on top of the mousse and press it gently down until it is level with the top of the acetate strip. Remove any excess mousse with a small palette knife and freeze for about 3-4h in a domestic freezer or about 1-2h in a blast freezer.

Matcha mirror glaze 

1. Soak the gelatin sheets in cold water (63 g) for at least 10 minutes.
2. Melt the white chocolate in the microwave to 45°C and pour into a mixing glass.
3. Heat water (115 g), caster sugar, trehalose sugar and glucose syrup in a saucepan to 104°C.
4. Remove from the heat and pour over the melted chocolate. Emulsify with a hand blender without adding air bubbles and in order to obtain a smooth and shiny glaze.
5. Heat the Absolu Cristal in the microwave to 65°C and add into the glaze, followed by the drained gelatin sheets (add both the gelatin and the soaked water). Emulsify once more without adding air bubbles. Finally add the Matcha and the silver dust powder and emulsify once again.
6. Pass the glaze through a sieve and pour into a baking dish. Cover with clingfilm pressed on top of the glaze and chill in the fridge for at least 12h or overnight.
7. Heat the glaze in the microwave to 45°C then pour into a mixing glass and emulsify with the hand blender. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air bubbles. Allow to cool down to 32-35°C. If you directly melt the glaze to 32-35°C, it will not be shiny and glossy.
8. Once the glaze is 32-35°C, unmould the frozen mousse cake and set on a 14 cm stainless steel cake ring with a pair of clingfilm sheets underneath, to collect the excess glaze. Cover the cake with the glaze at 32-35°C. Wipe off any excess glaze on top of the cake with a large flat palette knife, angling it slightly and lifting it up at the edge. When the glaze stops dripping, remove any excess glaze from the base with a small sharp knife. Place the finished cake onto a plate and place in the fridge.

Assembly and decoration

1. Temper Ruby chocolate, following the method you prefer. I use the tabling method. The tempering curve you need to follow is: 45°C (melting) - 26-27°C (cooling) - 28-29°C (the temperature of usage).
2. Make the flexible band as described here.
3. Make the chocolate spheres. You need an half sphere silicone mold 4cm Ø (Sf005) and an half sphere silicone mold 3cm Ø (Sf006).
   Using a pastry brush, brush the tempered Ruby chocolate into the insides of the spherical molds. Brush the chocolate into a fairly thin layer.
   Place the half spheres in the freezer for about 10 minutes (or in a blast freezer for about 5 minutes) to harden.
   Brush a second, thin layer of chocolate and freeze again for about 1h in a domestic freezer or about 30 minutes in a blast freezer.
   When chocolate has hardened, demould the chocolate half spheres by placing pressure on the middle underside of the mold and gently push chocolate half spheres from mold. Store the chocolate half spheres in an airtight container at room temperature.
   How to make the spheres: warm a flat tray by placing it in the oven at 50°C. Slightly melt the edge of the first half sphere and place onto a clean cloth, melted side up. Then repeat with the other half sphere and join together. Allow to set completely at room temperature. You can fix the junction by spraying with the cooling spray for chocolate.
   Mix a little of pink dust powder with edible alcohol to obtain a smooth consistency, neither too fluid nor too thick. Brush the chocolate spheres with this mixture to obtain a glitter effect. Let them dry at room temperature. Finally, spray them with the silver glitter dust spray to make them shinier.
4. Coat the white chocolate crunchy pearls with the pink dust powder.
5. Garnish one side of the mousse cake with all the prepared elements.