My Japanese garden

Melt the butter and add the cream and salt.

Whisk the yolks with the sugar.

Whisk the whites with the sugar.

Incorporate all the mixes in the whites, together with the sifted flour.

Lay on 40 x 60 cm rimmed baking sheet and bake at 160 ° 18 mins

Heat the pulp.

Add the gelatin.

Incorporate into the chestnut paste.

Garnish with inserts.

Mix all the ingredients and cook crumble on a plate at 160° C for 12 minutes.

Remove from the oven and mix hot with white chocolate.

Then add matcha tea and cool.

Lemon / vanilla cream

Heat the cream, milk, vanilla, and lemon zest.

Mix the yolks with the sugar and cook with the cream milk mixture at 85 °C.

Add the gelatin.

Cool and incorporate the whipped cream.

Use immediately.

Melt the sugar in a little warm strawberry pulp.

Add the gelatin then the rest of the pulp, mix, and use.

White glaze

Cook the starch diluted with cold water at 103° C, then add the sugar, cream, glucose, and milk powder.

Add the gelatin then the coating and the oil.

Mix and use at 31° C.