Ingredients
Matcha Japanese sponge
Mascarpone matcha chantilly
Tayberry “confit”
Tayberry coulis
Kappa spherification
Matcha white chocolate crunchy
Matcha Tayberry roll
par Manuel Bouillet
Twins’ Creative Lab
International Pastry Consultant
Taipei, Taiwan
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Preparation
Recipe and assembly for 12 pcs:
- Cut the sponge in 4 pcs (37 x 14cm).
- Apply 70g of the matcha chantilly and then pipe the Tayberry “confit”.
- Roll and let set in the freezer.
- Cut the rolls at 5, 4 and 3cm.
- Join them together and finished with 3 pcs of Tayberry spherification.
- Decorate with some matcha rice crunchy.