Water

Gianluca Fusto

INGREDIENTS

For 12 people

For the matcha green tea gel
300 g of water
50 g of sugar
1.8 g of Iota
4.5 g of matcha green tea
0.3 g of lemon rind
10 g of lemon juice
0.2 g of grated fresh ginger

Alternatively, for the pectin-based green tea gel
300 g of water
80 g of sugar
4.5 g of matcha green tea
90 g of glucose
3 g of gelatine
9 g of NH pectin
0.3 g of lemon rind
10 g of lemon juice
0.2 g of grated fresh ginger

For the pineapple
1 Victoria pineapple
50 g of cane sugar (or 60 g of maltitol)
10 g of grated fresh ginger
3 g of lemon rind

For the alginate solution
1 l of water
12 g of sodium alginate

For the ginger liquid (in tribute to Ferran Adrià)
125 g of whole yoghurt
20 g of icing sugar
3.5 g of fresh ginger

For the Caraïbe 66% chocolate cream

Custard

250 g of cream
250 g of milk
100 g of egg yolks
50 g of sugar

Cream

500 g of custard
200 g of Caraïbe chocolate with 66% cocoa

For the matcha green tea water ice
750 g of water
180 g of 30° Baumé syrup
30 g of matcha green tea
15 g of lemon juice
4 g of gelatine
2 g of grated fresh ginger
1 g of lemon rind

For the garnish
Caraïbe chocolate
red cocoa butter
sparkling gold

 

METHOD

For the matcha green tea gel
Combine the cold water, sugar and Iota and blend for a few minutes. Bring to the boil, pour into a measuring jug, add the tea, the lemon rind and juice with the ginger, then blend the mixture again. Place in the fridge. Blend just before serving to soften the gelatine. 8-10 g of sauce are needed for each portion.

Alternatively, for the pectin-based green tea gel
Soften the gelatine in cold water and squeeze it. Mix the warm water with the glucose, adding the pectin, to which the sugar has already been added. Bring everything to the boil and incorporate the gelatine. Add the green tea, ginger and lemon rind and juice. Keep in the fridge and blend before use. 8-10 g of sauce are needed for each portion.

Clean the pineapple, cut it into cubes and add it to the other ingredients. Place everything in a vacuum pack and cook in water at 65° C for about 30 minutes. Leave to rest overnight in the fridge.

Soak the alginate in the water. Wait at least 3 hours before using.

For the ginger liquid
Grate the root into the yoghurt and add the sugar.
Leave to marinate for a few minutes, then coagulate in the alginate solution. Wash in cold water.

For the chocolate cream
Prepare a classic custard. Filter the hot custard through the strainer and mix with the finely chopped or melted chocolate, as you would for a ganache, until you obtain a smooth, shiny and supple consistency. In order to perfect the emulsion, blend the mixture, paying attention not to incorporate air, and process it at a temperature between 35 and 45° C. Store in the fridge.

For the water ice
Bring the water to the boil and add the green tea. Add the other ingredients, checking the balance of the flavours. Pour into a rectangular container and freeze for at least 12 hours. Break the block, place it in the cutter and chop roughly. The end product must be granulose.

Use your fingers to spread circles of raspberry red cocoa butter onto a sheet of PVC at a temperature between 32 and 35° C. Dust with gold powder, spread the tempered coating, leave to crystallise and cut into different sized squares (2.5 x 2.5 cm or 3.5 x 3.5 cm).

Form a swirl of green tea gel on a plate with the help of an icing bag. Place the cream into two separate icing bags with n° 8 and 14 smooth nozzles. Spread the cream around the swirls. Arrange the pineapple casually and complete with the ginger jelly. Add the decoration, creating a movement effect in the cream; accompany with the water ice and then serve.
 

 

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 Credits Brambilla-Serrani

Gianluca Fusto

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