Green Tea Creme Brulee with Almond Ajwain seed Biscotti and Matcha Sponge Recipe

Green Tea Creme Brulee with Almond Ajwain seed Biscotti and Matcha Sponge Recipe in Simple 4 Steps:

RECIPE FOR Green Tea Crème Brulee:-

Heavy cream 800 ml

Milk 400 ml

Grain sugar 180 gm

Egg yolk 17 no’s

Vanilla essence few drops

Matcha powder 10 gm

METHOD:

Boil the cream , milk and matcha powder together remove from the fire
Beat the egg yolk and sugar in a separate bowl add the cream mixture in the egg yolk and add vanilla essence few drops and mix very well
Strain the cream mixture and pour in the ramekins , place the ramekins in the deep tray
Pour water on the tray and cover the tray with silver foil and bake at low temperature (160°c) for 30 to 40 mins.
Remove the Green Tea crème brulee from the hot water and allow to cool in refrigerator.

RECIPE FOR BISCOTTI:

Flour 225 gm

Caster Sugar 150 gm

Soda 1 tea sp

Almond nuts 150 gm

Orange (zest) 1 pc

Ajwain seeds 1 tea sp

Egg 3 pcs

Olive oil 110 ml

METHOD:

Roughly chop the almond, crushed the ajwain seeds
In a bowl mix together flour, soda, sugar, almond, ajwain seed and orange zest
Add the egg and olive oil in the flour mix and bind it to form a dough
Roll out the dough like a long log and place it on a baking tray
Bake at 160ºc for 20 mins remove from the oven and allow it to cool can be made one day early
Slice the log very thin and place on the baking tray and re bake it at slow temperature at 150ºc just to give crust.

Matcha Sponge Garnish

Egg 6nos

Flour 150 gm

Corn syrup 180 gm

Baking powder 10 gm

Sugar 72 gm

Vanilla Essence 1tspn

Matcha powder 10 gm

METHOD:

Beat the egg and Sugar in the Planetary mixer fluffy , then add the corn syrup and vanilla essence slowly .
Then add all the dry ingredients, fold in the egg mixture.
Bake it in 165 ºC
After baking, let the sponge get cool. Then for garnish, split the sponge into small pieces with hand.

Assembling and Garnish:

Torching Sugar

Caster Sugar – 100 gm

Brown Sugar powder 100 gm

Mix both the caster and brown sugar and spread evenly on the top of the Green tea crème brulle and torch with the brulee gun.
Finish it with Almond ajwain biscotti , Cream Rosette and fresh cherry

(A French Classic Dessert with Japanese Twist )

Chef. Vasu Rajan Shanmugavel

Qualified as B.Sc in Hospitality & Hotel Administration from Institute of Hotel management & Catering Technology -Trivendrum.

Specialized in Confectionery with 13 years of experience in bakery Industry.

Expertise in creating Innovative Applications with bakery ingredients.

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