Everything Zen Matcha Plated Dessert

Combine the dry ingredients, sift, and set aside.

Combine the sugar, yogurt and oil. Mix the liquid mixture into the dries.

Whip the egg white substitute until thick and aerated- it should look like shaving cream.

Fold into the batter and immediately spread into a sprayed and parchment lined ¼ sheet pan.

Bake at 325F (2 bars on fan) for approx. 10 minutes, or until center springs back. Cool before cutting.

Combine the egg replacer powder with the water and set aside for 10-15 minutes.

Cream the plant based butter with the confectioner sugar and salt. Add the hydrated egg replacer and mix well. Add the pistachio flour, followed by the ap flour in two additions. Mix just until the dough comes together.

Sheet to 2mm between parchment and freeze.

Combine a small portion of the cold oat milk with the starch and set aside.

Pour the remaining oat milk and the water in a pot and add the glucose. Heat to 185F/85C then whisk in the starch mixture and bring to a boil.

Pour over the partially melted couverture in several additions, mixing well after each. Immersion blend to perfect the emulsion.  

Pour into a shallow container and refrigerate for a minimum of 12 hours before whipping. 

Bring the water to a boil and add the split and scraped vanilla bean. Infusion for 15-20 minutes, then strain and rescale the water to 755g, adding more filtered water if necessary.

Combine the sugars, stabilizer, and salt and whisk into the vanilla infused water. Bring to a boil, then slowly pour over the partially melted couverture in several additions, mixing well with each addition.  

Process with an immersion blender and divide between two Paco Jet containers. Freeze completely. 

Add pandan leaves to boiling water and remove from heat.  Steep for 8-10 minutes then strain and reserve the liquid.

Combine the pandan infusion, pistachio paste and coconut cream. Blend with an immersion blender, then slowly sprinkle in the Gelcrem cold while mixing.  

Allow to sit in the fridge for a minimum of 30 minutes before blending again.  

When ready to use, add lime zest and salt to taste (around 2 pinches) and blend immediately before using.

Mix all the liquids and then sprinkle in the gelcrem cold mixed with the konjac while immersion blending. Mix for 1 min, then allow to hydrate in the refrigerator for a minimum of 30 minute.  

Add the vanilla seeds and blend again until smooth and store in the refrigerator until ready to use. 

Combine the two cereals and pour over tempered couverture. Mix thoroughly to coat, then spread out onto a parchment lined tray. Allow to fully crystalize before using.