This light-as-a-cloud summer cake is another delectable creation from Chef Stefan Rose. The natural sweet and tart flavour of strawberries pairs beautifully with matcha. Our Candia Professional UHT Whipping Cream gives it a perfectly balanced fresh flavour.
Mix all together and steam over bain marie for 3-4 hours. Strain. Leave remaining strawberries straining for 2 hours in fridge to catch all juices.
Sieve flour and cornflour & matcha green tea. Whisk the yolks with sugar (1) to sabayon
Whisk whites with sugar (2) to medium stiff peaks
Fold 1/3rd whites into the yolks in a large mixing bowl
Fold the flour into the yolks in 2 additions, then gently add the remaining whites.
Pipe onto nonstick baking mat with large plain piping nozzle. Dust liberally with icing sugar.
Bake at 170C for 13-14 mins or until golden brown on top and cooked through.
Remove from the baking parchment and spike all over with a fork or toothpicks, ready to soak.
Blend all ingredients together until smooth. Pass through a fine sieve. Charge Twice in iSi gun with cream whipper charges.
Boil milk, salt, and whisk in matcha. Blend in jug, then blend in remaining ingredients.
Bring consommé to the boil with the Gracila Gel. Chill until set as a jelly, then blend until smooth.
Slowly whisk together the dry ingredients into the consommé to lightly thicken, leave for 5 minutes to hydrate.
Add halved strawberries, facing outwards, Add some diced strawberries, add the espuma to fill the mould. Level with hot palette knife. Then dust the top with matcha green tea powder. Remove the metal ring by heating with a blowtorch. Serve the sauce at the tableside.
