Recipes
60 g for 6 servings
A touch of TREHA® protects chlorophyll contained in matcha, which is responsible for the green tone. This creamy and exotic crème brûlée features a satisfying consistency without requiring baking. It also freezes well as a finished product in a cup or mold of your choice. The recipe brings out the best out of matcha flavor and vibrant color, making it a unique addition to your dessert menu.
A
200 g milk
300 g heavy cream (40%)
1 pc vanilla stick
B
1 g thickener *¹
3 g carrageenan *²
60 g TREHA®︎
80 g sugar
8 g matcha powder (ceremonial grade)
120 g frozen egg yolks
chervil (French parsley) for decoration (optional)
*¹ Gelespessa SOSA Product
*² Pro-pannacotta SOSA Products
Bring the ingredients from A to a boil and rest for 10min.
Combine ingredients from B and mix with egg yolks.
In a saucepan, add the mixture from step 1 and 2. On low-medium heat, whip the mixture using a hand mixture until soft peaks form.
Pour the mixture into cups or dishes to set.
Place in the freezer as needed.
Chef's notes:
Due to the nature of the gelling agent, the mixture sets quickly in this recipe. This is more likely to happen when a large batch is prepared or cold metal bowls and/or utensils are used. The mixture can be solidified again in a warm water bath repeatedly without changing the flavor and texture of a finished product.
Coat the surface with TREHA® before placing in a flash-freezer. Right before torching the surface, coat the surface with powdered sugar. This results in consistent browning while preventing the unbaked crème brûlée from changing the flavor and texture.
To maintain the caramelized surface nice and crispy, torch the TREHA® coating to make a candy layer then torch the sugar coating.
Brings out the best out of matcha flavor and vibrant color.
Enables to be stored frozen.
