Hojicha Parfait

Malzemeler

• 1Hojicha (roasted green tea) ice cream (3 scoops)
• 2Hojicha jelly (made from 2 tsp powder + 200ml water + 4g agar)
• 3Sweet red beans / azuki (3 tbsp)
• 4Castella or sponge cake (2 slices)
• 5Marron glacé chestnuts (2)
• 6Hojicha whipped cream (100ml cream + 1 tsp hojicha powder)
• 7Gold leaf (for garnish)
• 8Hojicha syrup (1 tbsp)
• 9Tuile or wafer biscuit (to garnish)

Talimatlar

1. 1Prepare hojicha jelly: dissolve powder and agar in hot water, pour into a flat dish, chill until set, then cut into cubes.
2. 2Whip cream with hojicha powder until soft peaks form. Refrigerate until needed.
3. 3In a tall parfait glass, place sponge cake pieces as the base.
4. 4Spoon sweet red beans over the sponge.
5. 5Add a layer of hojicha jelly cubes.
6. 6Scoop hojicha ice cream on top. Add marron glacé chestnuts.
7. 7Pipe hojicha whipped cream generously.
8. 8Drizzle with hojicha syrup, add gold leaf, and finish with a tuile. Serve immediately.