Recipes
100 g white chocolate*, chopped
70 g unsalted butter
65 g fresh cream (36%)
Mixture A
20 g matcha powder (ceremonial grade)
50 g granulated sugar
60 g egg yolks
50 g granulated sugar
Mixture B
30 g corn starch
20 g cake flour
Mixture C
100 g egg whites
50 g TREHA®︎
* IVOIRE (VALRHONA)
Melt white chocolate and butter in a hot water bath until the mixture is smooth.
Heat the cream to a very low simmer and add mixture A.
Gradually add 2. into 1. and mix.
Whisk egg yolks with granulated sugar, add little by little into 3. and mix. Sift mixture B in and mix further.
In a separate bowl, beat egg whites with TREHA®︎ until stiff peaks form. Divide the batter into the molds and bake in a hot water bath for about 50 minutes at 160℃/320℉.
Provides a subtle sweetness.
Reduces sinking of terrine after baking.
Maintains fudgy and smooth texture.
