Friday, 23 July 2010

Matcha Mont Blanc

I wanted to join the Matcha Madness held by Catty, so I made these Matcha Mont Blanc.
Matcha Mont Blanc is the one I always like to try, I have to say I need more practice with my icing kit as I made a mess with the chestnut puree.
I realised my family don't fancy matcha flavoured desserts after I made these.
Although we drink green tea every day, I think we prefer matcha for beverage only.
It's rich in chestnut & azuki bean flavour, & also a subtle sense of matcha blended nicely with chestnut.

Recipe (make 14 x 6cm)
Biscuit cuiller:
35g caster sugar
2 egg whites
2 egg yolks
35g plain flour

Line a baking pan with parchment paper.
In a large bowl, beat egg whites with sugar until fluffy & stiff.
In another bowl, beat egg yolks until pale & fluffy.
Combine egg whites & egg yolks, then sift in plain flour, blend gently until smooth.
Pipe into 6cm ball & bake at 180'C for 10 min,
Let it cool completely on a wire rack.

Azuki bean cream:
50g Azuki bean paste
120g whipping cream
2g sheet gelatine

Soak gelatine in cold water for several minutes.
Whisk up the whipping cream, then fold in Azuki bean paste.
Remove gelatine form the water & squeeze excess water, combine with 1 tbsp of Azuki bean cream.
Melt the gelatine in microwave for 30 sec.
Fold the gelatine with azuki bean cream.
Refrigerate before use.

Matcha chestnut puree:
400g chestnut puree (unsweetened)
2 tsp matcha powder
50g whipping cream

Combine all ingredients.

Put a whole roasted chestnut on biscuit cuiller, then pipe some azuki bean cream around it.
Pipe matcha chestnut puree over the azuki bean cream, pipe some azuki bean paste followed by a small piece of chestnut on top of the matcha chestnut puree.
Sprinkle some matcha powder over & serve.


  1. I think this is a brilliant idea! I still have some matcha left from some dessert I attempted and I can use it in something with chestnuts when the autumn comes. In my case, we don't like matcha tea as a beverage...

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