by Peter Coucquyt
on January 2, 2016

Matcha parfait and mango sandwiches

Inspired by a childhood memory of Neopolitain ice cream sandwiches, this green tea pairing features soft layers of Japanese matcha parfait with a refreshing mango accent, sandwiched between two Jules Destrooper ginger thins.

Green Matcha Tea

These thin, crispy cookies provide a delightful textural contrast and are a perfect green tea pairing. The Jules Destrooper ginger thin enhance the green, fatty notes present in the matcha tea.

"Green matcha tea contains floral, rose-like notes which are also found in mango."

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Matcha parfait and mango sandwiches (makes 20)

Matcha parfait

preparation

  • 80 g egg yolk
  • 110 g granulated sugar
  • 50 g water
  • 4 g matcha green tea
  • 5 g gelatin leaf, pre-soaked
  • 350 g heavy cream, whipped
  • 6 cm dessert ring, for shaping

In a large bowl, beat the egg yolks slowly.

Next, combine the sugar and water in a saucepan and heat to 121°C.

Melt the pre-soaked gelatin leaf in hot matcha tea and set aside to for a few minutes. Slowly add them to the egg yolks, using an electric mixer to beat the matcha-egg mixture until it cools. Gradually add your cream to the mixture, gently folding all the ingredients together.

Spread the matcha mixture evenly on a shallow baking sheet lined with parchment paper. Transfer to the freezer.

assembly

  • mango, thinly sliced
  • Jules Destrooper ginger thins

Peel and cut your mango into thin slices, trimming the edges to fit your dessert rings.

Heat the ginger thins very briefly in a hot oven until they are smooth and soft. Using your dessert rings, trim the ginger thins so that they are the same shape as your mango slices. Try to work quickly before the thins cool and re-harden.

Remove your frozen matcha mixture from the freezer and cut out parfait circles using the dessert rings. Peel the circles from the parchment paper.

Finally, layer the mango and matcha parfait circles between two Jules Destrooper ginger thins to form a sandwich.

Curious for other Tea-infused desserts?

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by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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