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Composition Matcha green tea Guimauve Wasabi jelly Wasabi mascarpone cream Fresh confit grapefruit cubes Confit grapefruit needles Matcha green tea Guimauve 1 kg of sugar 300 g of mineral water 40 g of glucose 30 g of Matcha green tea 360 g of mineral water 40 g of gold quality gelatine sheets 160 g of pasteurised egg whites 4 g of unrefined Guérande salt total weight: 2.114 kg Matcha green tea Guimauve puff pastry 2 kg of Matcha green tea Guimauve A 37x57 cm frame 250 g of corn starch 250 g of icing sugar Peeled raw grapefruit grapefruit Fresh grapefruit cubes peeled raw grapefruit Confit grapefruit cubes 2 pink grapefruit 500 g of mineral water 250 g of sugar 25 g of lemon juice 1 g of star anise (Thiercelin) 2 used vanilla pods 1 g of freshly ground Sarawak pepper (Thiercelin) total weight: 880 g Fresh confit grapefruit cubes 500 g of fresh grapefruit cubes 200 g of confit grapefruit cubes total weight: 700 g Wasabi jelly 1 kg of mineral water 400 g of sweetened yuzu juice 200 g of sugar 20 g of gold quality gelatine sheets 100 g of very finely grated fresh wasabi total weight: 1.720 kg Wasabi custard 1 kg of liquid cream (32/34% fat) 200 g of pasteurised egg yolks 250 g of sugar 14 g of gold quality gelatine sheets 150 g of very finely grated fresh wasabi total weight: 1.614 kg net weight: 1.504 kg Wasabi mascarpone cream 300 g of wasabi custard 200 g of mascarpone (Galbani) total weight: 500 g Method “entre” plate Wasabi mascarpone cream fresh and confit grapefruit cubes "Gioconda" disc wasabi jelly Garnish Matcha green tea Guimauve cubes Confit grapefruit segments (St Sylvestre)
Matcha green tea Guimauve Soak the gelatine in cold water for at least 20 minutes. Cook the sugar, water and glucose in a stainless steel pan at 117 °C. Mix the Matcha green tea, the hot water and the gelatine. Pour the cooked sugar onto the whisked egg white and then add the previous mixture. Leave to cool. Matcha green tea Guimauve puff pastry Sieve the icing sugar and corn starch together. Pour the Guiauve into a 1 cm thick frame on a sheet of silicone. Lightly sprinkle the whole surface with the starch and sugar mixture and leave to dry overnight at a temperature of 25 °C in a container with a high hygrometer. The day after, remove the puff pastry and repeat the operation before sieving to removing the excess. Store in a dry place in a sealed container. Cut the Matcha green tea Guimauve Trim the Matcha green tea Guimauve into 1.2 cm cubes. Sprinkle lightly with the sugar/starch mixture before sieving to eliminate the excess. Store in a dry place in a sealed container.
Peeled raw grapefruit Use a sharp knife to remove the grapefruit skins and then, cutting down the length of the fruit, remove the rest of the skin to bare the flesh. Store in a hermetic container in the fridge. Fresh grapefruit cubes Use a small knife to divide the grapefruit segments. Depending on the size of the segments, cut them lengthwise into 2 or 3 parts. Place in the fridge. Confit grapefruit cubes Cu the grapefruit into cubes of about 1-1.5 cm. Wash the flesh at least three times to eliminate the bitter taste. Boil the ingredients to obtain a syrup, soak the skin and leave them covered to make a confit for 75-90 minutes. Take off the heat and leave to soak overnight. Cut 0.5 cm cubes, cover with the syrup and freeze. Fresh confit grapefruit cubes Mix them together. Wasabi jelly Soak the gelatine in cold water for at least 20 minutes. Heat the yuzu juice to 50 °C in a stainless steel pan. Drain the gelatine and incorporate it into the yuzu juice. Mix with a whisk and pour into water and sugar. Mix. Use immediately or store in the fridge at 4 °C in a hermetically sealed plastic container.
Wasabi custard Soak the gelatine in cold water for at least 20 minutes. Heat the liquid cream and the grated wasabi in a stainless steel pan. Mix the egg whites and the sugar. Pour part of the boiled liquid cream onto the egg whites and cook the traditional English way at 85 °C. Drain and incorporate the gelatine into the cooked custard, then mix. Pour into a candissoir or a hermetically sealed plastic container and store in the fridge at 4 °C. Wasabi mascarpone cream Whisk the mascarpone to make it smooth. Add the custard to the wasabi in three batches and whisk together. Use immediately. Method Pour 410 g of wasabi jelly into the "Entre" plate. Place in the fridge. Fill with 190 g of fresh and confit grapefruit cubes. With the help of a disposable bag and a 12 mm diameter nozzle, complete with 290 g of wasabi mascarpone cream. Garnish Casually arrange 60 g of Matcha green tea Guimauve cubes on the wasabi mascarpone cream and 40 g of confit grapefruit needles. Keep in the fridge until ready to use. Keep for 2 days. Serve with Matcha green tea, Gyukuro green tea.
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