Inspiration Matcha Plated Dessert

Make a custard with almond milk, glucose and egg yolks.

In a bowl add 500g of custard and rehydrated gelatin, then add the semi melted Inspiration matcha and make an emulsion.

When the mix temperature as reached 35*C fold the cream genteelly and use immediately.

Mix sugar and Hot Gel crème Sosa, and add to the cold peach puree and lemon zest, bring to 85*C.

Let it cold down and fold the peach in dices.

Load in mold and freeze.

In a sauce pan bring to simmer the water, sugar, glucose, condensed milk. Pour over matcha chocolate and make an emulsion, then add the bloomed gelatin and make an emulsion while adding the coconut oil.

Melt gently the Absolut crystal and the water together, and add to the match mixture, blend with immersion blender to get rid of any air bubbles and use at 35*C on the frozen product. 

In a mixer with paddle attachment mix the dries and slowly add the almond butter than the coconut oil.

The mix should look crumbly and sandy. Bake at 300 for 20 min. Cool down.

Scale 700g of baked mix and fold into the amatika white, mix well and cool down to form the streusels. 

In a bowl mix 1/3 of the sugar and the sorbet stabilizer, in another one mix the rest of the sugar with glucose powder.  Set aside.

In a sauce pan add almond milk and trimoline, bring to 30*C add the sugar and glucose mix and keep heating, when reach 50*C  add he stabilizer with the rest of the sugar, cook to 82*C while whisking.

When off the heat add almond butter and matcha, blend with immersion blender.

The cool down, this recipe is perfect for Pacojet.

Mix matcha, agar and sugar, than add them to the milk, while whisking bring them to boil to activate the agar.

Let it cool down completely and let it set, in a vitamix blend until smooth and add Xanthan gum to keep the emulsion.

Stencil the matcha gel on silpat tan dehydrate for 3h at 65*C, than peel it off and shape it with a leaf press