Ingredients
128 g egg yolks
128 g sugar (1)
64 g oil
342 g egg white
64 g sugar (2)
171 g flour
3 g matcha powder
310 g fresh mandarins
101 g brown sugar
6 g pectine NH
45 g fresh lemon juice
38 g fresh lime juice
43 g lemon segments
Mirror gel plus a bit of matcha powder
Lemon flower petals
Preparation
Boil ¼ of the Stand & Overrun with the matcha and pour over the white chocolate.
Emulsify with a hand blender and add the remaining ¾ Stand & Overrun to the mixture.
Blend briefly.
Let cool down in the chiller for 12 hours, and whip it to the desired consistency.
Boil ¼ of the Stand & Overrun with the lemon leaf and pour over the white chocolate.
Emulsify with a hand blender and add the remaining ¾ Stand & Overrun to the mixture.
Blend briefly.
Let cool down in the chiller for 12 hours, and whip it to the desired consistency.
Whip the egg yolks and sugar (1) airy, when airy add the oil and whip the egg whites and sugar (2) airy.
Fold them both together, then add the sifted flour and matcha powder and fold into the egg mixture.
Bake at 200ºC for 7 minutes.
Cook the mandarins for around 30 minutes.
Cut half of them into brunoise and puree the other half with a hand blender.
Mix the sugar with the pectin and mix it with the juices.
Mix all ingredients into a pan and bring to a boil.
Then mix in the fresh lemon segments.
Assembly
Fill a 5 cm plastic tube with chopped pieces of mandarins and mix them with citrus compote.
Place in the freezer, and once solid and frozen, remove from the plastic tube.
Spread the lemon leaf ganache on top of the matcha sponge and roll the frozen citrus compote tube inside the matcha sponge.
Pipe lines of matcha and lemon leaf whipped ganache on top of the roll and gently press a plastic sheet on top.
Place in the freezer and remove the plastic sheet once frozen.
Decorate with matcha gel and lemon flower petals.
