Lemon dessert with yuzu and matcha

Name: Lemon dessert with yuzu and matcha
Ingredients: 500 Flour; 4 cold milk; 4 Egg yolks; 200 g Powdered sugar; 450 g Almond paste; 200 ml Lime juice; 100 ml Lemon juice; 350 ml Whipped cream; 350 g Sugar; 250 g Butter; 8 free-range eggs; 200 g Butter; 750 g Cream; 2 g Salt; 720 g Sugar; 360 g Egg white; Pinch of salt; 50 ml Water; 50 g Glucose; 160 ml Water; 1 Glucose; 800 g Water; 2 Gelatin sheets; 100 g Sugar; 3 Eggs; 190 g Powdered sugar; 1 Vanilla pod; 65 g Butter; 23 g sosa bubble; 3 g Agar

This dish is by Jeroen Nagelsmith, chef at Schuberg Philis.

The dish mainly consists of fresh fruit from the greenhouses. Jeroen has chosen to work with greenhouse strawberries, pineberries, raspberry strawberries, and microleaves. He enjoys working with these products because they are innovative, have a surprising flavor, and are a fun, successful crossbreed!

Ingredients

500Flour

4cold milk

4Egg yolks

200gPowdered sugar

250gButter

Pinch of salt

450gAlmond paste

200gButter

3Eggs

200mlLime juice

100mlLemon juice

350mlWhipped cream

350gSugar

8free-range eggs

750gCream

2gSalt

50mlWater

50gGlucose

2Gelatin sheets

100gSugar

3gAgar

400gyuzu chocolate

720gSugar

360gEgg white

160mlWater

1Glucose

1Vanilla pod

800gWater

23gsosa bubble

300gSugar water (1:1)

4gMatcha powder

190gPowdered sugar

65gButter

115gFlour

1Vanilla pod

190gEgg white

Raspberry coulis

mini tapioca pearls

Preparation

Cream the butter, sugar, and salt, then work in the flour and egg yolks.
Mix in the cold milk and form a nice ball.
Chill and let rest for at least 1 hour.
Dust the work surface with flour and roll out the dough to ½ cm thick, then line a baking tin with it.
Chill the lined baking tin again for at least 1 hour.
Bake the base, brushed with a layer of frangipane, blind for 10 minutes.
Fill the base with the lemon mixture and bake the tart at 180°C for 40 minutes.

Mix all ingredients into a smooth mass in the food processor.
Use when baking the tart (see shortcrust pastry).

Stir all ingredients until the sugar is dissolved.
Use when baking the tart (see pâte sablée).

Soak the gelatin in the water.
Heat the cream, sugar, salt, and glucose, and boil for 2 minutes.
Squeeze out the gelatin and add it, along with the agar, off the heat to the warm cream mixture.
Pour this mixture over the chocolate.
Spread the ganache onto a baking tray and cover, then chill in the refrigerator.

Beat the egg white until stiff.
Boil the sugar, water, and glucose to 121°C.
Add the sugar syrup drop by drop to the beaten egg white.
Beat until cool and add the seeds from the vanilla pod.
Set aside in piping bags.

Blend all ingredients until smooth and set aside for 24 hours before use.

Cook the tapioca pearls for 10 minutes in plenty of water.
Drain the pearls and mix them with the raspberry coulis.
Set aside in a piping bag.

Melt the butter and add the seeds from the vanilla pod.
Stir the egg white with the sugar until smooth.
Stir in the butter and then the flour into the egg white.
Divide the batter into two portions and mix one part with some cocoa powder.
Chill the batter for at least an hour before spreading it on silicone baking mats.
Bake at 165'ÑÉ for 6 minutes.
Fold the tuiles immediately as they come out of the oven.

Cut a nice piece of the lemon frangipane tart and place it on the plate.
Garnish the tart with the tuiles, Italian meringue, strawberries, pineberries, raspberry strawberries, yuzu ganache, and the raspberry pearls.
Make a volcano of yuzu foam and place a 100% chef pump in it.
Put the mixture for the matcha bubbles in the pump and turn it on.
Spoon a few bubbles onto the plate at the table.