Matcha, Passion fruit, Apricot & White Chocolate Mousse Cake

Recipe by: Heather Hurlbert

Coconut Dacquoise

118gEgg Whites
39gSugar
22gAlmond Flour
100g10X Sugar
78gDesiccated Coconut (Unsweetened)

Matcha Apricot Ganache

200gNevado 34% White Couverture (LUK W207)
40gApricot Frozen Puree (LB 110110)
2 tspMatcha Powder

Passion Apricot Jelly

6 eaApricots
200gPassionfruit Frozen Puree (LB 113210)
200gApricot Frozen Puree (LB 110110)
50gSugar
8gGelatin Leaves - Silver (DGF 8252)

White Chocolate Mousse Base

1200gNevado 34% White Couverture (LUK W207)
84gYolks
60gSugar
480gHeavy Cream

White Chocolate Matcha Mousse

300gWhite Chocolate Mousse Base (Above Recipe)
480gHeavy Cream
4 tspMatcha Powder

Peach Apricot Sorbet

480gWhite Peach Frozen Puree (LB 113310)
189gApricot Frozen Puree (LB 110110)
114gSugar
25gDried Glucose Syrup (Standard Powder) (IFI 4010)
1gStabifix F (Liquid Cream Stabilizer) (DRE 31904 9)
160gWater

Passion Fruit - Apricot Caviar

50gPassionfruit Frozen Puree (LB 113210)
50gApricot Frozen Puree (LB 110110)
33gWater
3gSugar
0.5 tspAgar
Grapeseed Oil

Matcha Apricot Syrup

1 tspMatcha Apricot Green Tea
60gCold Water
TTJelfix Mirror Glaze (24977)

Coconut Dacquoise

  1. Whip whites and sugar for meringue to firm peaks.
  2. Fold in sifted 10x sugar, coconut, and almond flour.
  3. Pipe 3" rounds for bases.
  4. Bake 375°F for 12-16 minutes until set and golden brown.
  5. Freeze until assembly.

Matcha Apricot Ganache

  1. Melt chocolate, emulsify in the puree and green tea powder.
  2. Let set until thick enough to pipe.
  3. Pipe onto coconut daquoise bases.
  4. Leave the bases inside metal ring when assembling.

Passion Apricot Jelly

  1. Cut apricots into small cubes and saute until soft.
  2. Bloom gelatin.
  3. Heat purees with sugar until dissolved.
  4. Combine bloomed gelatin and cooked apricots.
  5. Cool and spoon jelly over the matcha ganache.

White Chocolate Mousse Base

  1. Heat cream and make anglaise with yolks and sugar.
  2. Strain and pour over chocolate.Emulsify.
  3. Cool overnight before using.
  4. Freeze the rest of mousse base to make ice cream or mousse.

White Chocolate Matcha Mousse

  1. Combine all ingredients and whip to firm peaks.
  2. Pipe mousse to top of ring and level with a palette knife.
  3. Freeze completely.Torch metal ring to remove.

Peach Apricot Sorbet

  1. Bring water to a boil and add sugar, glucose, and stabilizer.
  2. Cool overnight.
  3. Add purees.
  4. Freeze and let sit overnight.

Passion Fruit - Apricot Caviar

  1. Pour grapeseed oil into bowl and chill (oil must be cold).
  2. Heat purees and water together.
  3. Combine sugar and agar together.
  4. Add dry to purees and bring to boil.
  5. Using dropper, drop heated puree into chilled grapeseed oil. Drop one at a time. Fruit Puree orbs will form on contact with the cold oil.
  6. Once set (they will sink), strain caviar, rinse well in water, strain again. Set aside, until plate up.

Matcha Apricot Syrup

  1. Combine water and tea together and let sit overnight (cold infusion).
  2. Strain and add/adjust glaze to right consistency.

Garnishes

  1. Nevado 34% white chocolate petals colored with "Avalanche" cocoa butter (245001)
  2. Nevado 34% white chocolate rings colored with "Spring Green" cocoa butter (245370)
  3. Fresh apricot slices (toss with apricot puree)
  4. Matcha/10x sugar (for dusting)

Assembly

  1. Cut a disc of coconut daquoise the same size as ring to fit inside.
  2. Pipe a small amount of matcha ganache.
  3. Spoon in Passion Fruit- Apricot Jelly.
  4. Top with Matcha Mousse and smooth top flat.
  5. Freeze completely.Thaw, then unmold.
  6. Melt cocoa butter and white chocolate. Brush acetate ring with green cocoa butter and spread white chocolate on top.
  7. Swipe the sides clean with fingers and wrap around assembled desserts. Put in cooler or freezer to set. Unwrap before service.
  8. Garnish with sorbet, white chocolate petals, sauces, fresh apricots and caviar.