by Elaine Young
on November 29, 2016

Matcha Raspberry Shortbread with Walnut Crumble

Matcha, the finely powdered Japanese green tea, has become increasingly popular in confections. In this Asian-inspired dessert, bittersweet matcha and walnuts work to complement one another and are balanced by a yogurt cremeux and raspberry shortbread. What might initially seem like a mismatch of ingredients turns out to be the perfect balance of contrasting flavors and textures.

At first bite, we have a delicate, crisp shortbread made from freeze-dried raspberries and almonds. It's an explosion of tart, tanginess with a sweet floral aroma, followed by the luscious, creamy swirls of my matcha - white chocolate namelaka and dots of rich yogurt cremeaux. Topped with fresh, juicy raspberry segments and a sprinkling of crunchy walnut crumbles, it makes a delightful treat anytime you feel like a sweet!

Follow along for more of Elaine's delectable desserts and Edible Journeys here.

Matcha Raspberry Shortbread with Walnut Crumble (30 servings)

Raspberry Shortbread

preparation

  • 120 g almond meal
  • 60 g icing or confectioner's sugar
  • 20 g freeze-dried raspberry powder
  • 80 g butter, melted
  • 30 g egg whites
  • parchment paper

Combine the almond meal, confectioner's sugar and freeze-dried raspberry powder in a bowl. Then add the melted butter and mix until thoroughly combined. Add the egg whites and continue mixing until a dough is formed.

Roll the dough out between two sheets of parchment paper to about 2-millimeter thickness. Freeze the dough.

Once frozen, cut the frozen dough into 12 to 13-centimeter pieces. Transfer the pieces to a dehydrator set to 50ºC and dry for 48 hours, or until crisp.

Yogurt Cremeux (30 servings)

preparation

  • 40 g caster sugar
  • 1.2 g xanthan gum
  • 14 g cornstarch
  • 150 g whole eggs
  • 200 g Greek yogurt
  • 20 g lemon juice
  • 40 g unsalted butter, malleable but cold

Combine the caster sugar, xanthan gum and cornstarch in a mixing bowl. In a separate bowl, combine the eggs and Greek yogurt, then fold in the dry ingredients and mix using an immersion blender.

Transfer the yogurt mixture to a sauce pan and heat to 70ºC, mixing vigorously to prevent any lumps from forming. Then remove the mixture from heat and add the lemon juice. Once again, pass the mixture through an immersion blender.

Return the yogurt mixture to the stove and heat to 90ºC to cook the starch completely. Then remove from heat and process the mixture once more using your immersion blender. Remove from heat and cool to 30ºC. Add the butter and emulsify using immersion blender. Refrigerate the mixture.

Matcha Namelaka

preparation

  • 75 g whole milk
  • 3.75 g glucose or corn syrup
  • 1.65 g gelatine powder (210 bloom strength)
  • 149 g heavy cream (35% fat)
  • 127 g white chocolate couverture
  • 7.5 g matcha powder
  • 60 g walnut paste 100%

In a small bowl, rehydrate the gelatine powder in 7 grams of milk and set aside. Combine the rest of the milk with the glucose syrup and heavy cream in a saucepan. Heat the cream mixture to 70ºC and then add the bloomed gelatine. Stir to dissolve.

Separately, combine the white chocolate couverture and matcha powder. Add half of the cream mixture and then process using an immersion blender until the mixture becomes smooth. Then add the rest of the cream mixture, as well as the walnut paste. Process again with the immersion blender until thoroughly combined, then pour the mixture into a container and refrigerate to set.

Walnut Crumble

preparation

  • 30 g maltodextrin
  • 30 g walnut paste (100% pure)
  • 10 g icing or confectioner's sugar

Combine the maltodextrin, walnut paste and icing sugar in a bowl. Then toast the mixture in a frying pan while mixing continuously until small crumble pieces form. Remove the toasted Walnut Crumbs from heat and spread it out in a single layer on a tray to cool.

To store, transfer the Walnut Crumble to a tightly sealed container away from moisture until ready for assembly.

Matcha Raspberry Shortbread with Walnut Crumble (30 servings)

preparation

  • 30 pieces Raspberry Shortbread (12 x 3 cm)
  • 450 g Yogurt Cremeux
  • 400 g Matcha Namelaka
  • 70 g Walnut Crumble
  • 250 g fresh raspberries, halved
  • 40 g walnuts, coarsely chopped and toasted

Arrange the Raspberry Shortbread on a tray. Pipe swirls of the Matcha Namelaka onto the shortbread pieces, then sprinkle with the Walnut Crumble and toasted walnuts.

by Elaine Young
Elaine is a Consultant Pastry Chef/Chocolatier who has worked food companies helping them create engaging connection with their consumers through expert advice, recipe development, demonstrations and informational content. She was previously the Head Chocolatier at Cacao managing a team and creating fine chocolates for some of the most prestigious hotels and airlines in Australia Her pastry skills have been honed at an international level within the hospitality industry with diverse experiences in food consultancy and restaurant and hotel operations. She has been associated with companies such as Nestle, The Grand Hyatt Hotel, and URC flour milling.

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