Home Recipes Lemon leaf matcha roll

Lemon leaf matcha roll

Let's Swissle! Zesty citrus matcha Swiss roll.

Chocolate Fruit Eggs

Lemon leaf matcha roll Swissle by Frank Haasnoot

Frank Haasnoot

Frank Haasnoot

Debic Ambassador, The Netherlands

Ingredients

For 3 servings

Matcha whip ganache

426 g Debic Stand & Overrun

3 g matcha powder

71 g white chocolate

Lemon leaf whip ganache

423 g Debic Stand & Overrun

7 g fresh chopped lemon leaves

70 g white chocolate

Matcha sponge

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

Citrus marmalade

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

Matcha gel

Mirror gel plus a bit of matcha powder

Lemon flower petals

Debic products used

Stand & Overrun 1L

Preparation

Matcha whip ganache

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.

Lemon leaf whip ganache

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.

Matcha sponge

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.

Citrus marmalade

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.

Recipe tags Chocolate Fruit Eggs Sugar Tea

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