Matcha rice pudding, raspberries, yuzu & lychee gel, black sesame tuile
Riz au lait au thé vert – framboises, litchi et gel de yuzu, tuile noire aux graines de sésame
Ingredients
Matcha rice pudding: 20 g matcha powder (we always use Matcha Maiden) 40 ml honey 800 ml milk 800 ml cream 100 g sugar zest of 1 orange 200 g calasparra rice Yuzu & lychee gel: 400 g tinned lychees 40 ml yuzu juice pinch salt 5 g agar agar powder Black sesame tuile: 2 egg whites 120 g caster sugar 60 g plain flour 55 g butter, melted 2 teaspoons activated charcoal 40 g black sesame seeds To serve: 400 g tinned lychees 1 punnet raspberries micro herbs for garnish (optional) crushed freeze-dried raspberries Serves 4
Method
For the matcha rice pudding, make a paste with the matcha powder and honey, adding a splash of water to help create a smooth consistency. Set aside. In a large saucepan, bring the milk, cream, sugar and orange zest to a simmer. Pour out half of the liquid into a bowl and mix in the matcha paste. Set aside to cool. Add the rice to the remaining liquid in the pan and cook over low heat, continuously stirring to ensure it does not stick to the pan, until the rice is cooked. Remove from the heat and allow to cool. When both mixtures are cool, combine them in a bowl and hand-mix until smooth and creamy. For the yuzu and lychee gel, drain the lychees and set aside half of the tinned liquid. Add the remaining liquid to a saucepan with the lychees, yuzu juice and salt and bring to the boil. Once boiled, blend the mixture using a hand-held blender, then strain it well. Add the agar agar and the strained liquid to a saucepan, and bring to the boil again, stirring well. Place the mixture in a container, allow to cool, then leave to set in the refrigerator. Blend again with a hand-held or jug blender until smooth. If the gel is too thick, you can add some of the left-over lychee syrup to thin it out. Blend once more. For the black sesame tuile, beat the egg whites, then add the sugar gradually until the mixture is lightly foamed. Add the flour, melted butter, charcoal and sesame seeds and mix until you have a paste. Preheat the oven to 180°C. On a silicone baker’s mat, spread the tuile mixture out to a thickness of about 1 mm, then bake in the oven for 6-8 minutes. Once cooked, lift the tuile off the mat and leave to cool around a rolling pin for a rounded shape. When cool, tear into four roughly shaped shards. Repeat the process until the mixture is used up. The tuile will last well in an airtight container. To build the plate, place the matcha rice pudding in your desired serving dish, then pipe or spoon some gel around the rice, and finish with halved lychees and fresh raspberries. Top with the black sesame tuiles and garnish with micro herbs and crushed freeze-dried raspberries.
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