Ruby & Matcha Dome

Sponge

Ingredients Preparation
  • 150g
    egg yolks
  • 100g
    eggs
  • 100g
    egg white
  • 75g
    sugar
  • 25g
    starch

Cream the egg yolk, egg and Nussfix. Whisk the egg white and sugar into peaks. Sift the cocoa powder and starch. Alternately fold the beaten egg whites into the mixture. Then spread onto baking paper at about 8 mm thickness. Bake at 180°C (fan oven) for approx. 12–15 minutes. Cut out the round shape.

  • 150g
    eggs yolks
  • 100g
    whole egg(s)
  • 100g
    egg whites
  • 75g
    sugar
  • 25g
    starch

Matcha Gianduja

Ingredients Preparation
  • 7g
    Matcha green tea powder
  • 20g
    water

Mix praline with Matcha powder and liquid couverture and use to fill silicone hemisphere moulds (Ø 3 cm). Deep-freeze.

  • 7g
    Matcha Powder

Lime Foam

Ingredients Preparation
  • 250g
    lime juice
  • 125g
    icing sugar
  • 10g
    leaf gelatine

Stir the lime juice and icing sugar together. Dissolve the leaf gelatine with a small amount of the mixture, combine and whip. Add mixture to silicone hemisphere moulds (Ø 3 cm) and deep-freeze immediately.

  • 250g
    lime juice
  • 125g
    icing sugar
  • 10g
    leaf gelatine

Redcurrant Mousse

Ingredients Preparation
  • 100g
    sugar
  • 100g
    egg white
  • 8g
    leaf gelatine
  • 340g
    redcurrant purée
  • 340g
    whipped cream

Heat the sugar and egg white to approx. 50°C and beat lightly. Dissolve the softened gelatine with water and stir it in. Whip again. Melt the couverture and mix together with the redcurrant purée. Alternately fold in the whipped cream and beaten egg whites.

  • 100g
    Sugar
  • 100g
    egg white
  • 8g
    leaf gelatine
  • 340g
  • 340g
  • 100g
    Sugar
  • 100g
    egg whites
  • 8g
    leaf gelatine
  • 340g
  • 340g
    cream

Method


Dress a little mousse in the silicone mold. Put each hemisphere of Matcha Gianduja together with lime foam and press into the mold. Fill up with mousse and finish with the sponge cake. Freeze. Spray in a frozen state with a mix (70:30) of cocoa butter and Ruby couverture, in order to achieve a velvet effect.

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