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Greengage

Ponthier - Greengage, hazelnut and Matcha tea dessert
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Ponthier - Greengage, hazelnut and Matcha tea dessert

Greengage, hazelnut and Matcha tea dessert

Antony Terrone
Head Pastry Chef
Roasted Greengages
Greengages (per portion)
PONTHIER Greengage puree
Brown cane sugar
2
SQ
SQ
Cut the greengages in half and lay them in a cooking tray. Add the sugar and the PONTHIER greengage puree. Cover and cook in the oven.
Hazelnut mirliton biscuit
Ground almonds
Ground hazelnuts
Caster sugar
Cream powder
Egg yolks
Eggs
Crème fraîche
110g
110g
260g
20g
60g
4
110g
Mix all the ingredients together and roll the dough out to 1cm thickness. Bake at 160°C.
Hazelnut crunch
Butter
T55 flour
Brown cane sugar
Ground almonds
Ground hazelnuts
Salt
200g
180g
200g
100g
100g
3g
Mix all the ingredients with the beater. Roll the dough out thinly. Cook in a fan oven at 140°C.
Light vanilla plum cream
Whole milk
Caster sugar
Vanilla pods
Gelatine powder
Mascarpone
UHT cream
Plum and green tea alcohol
80g
80g
7
60g
170g
730g
5g
Heat the whole milk, caster sugar and vanilla. Strain then add the gelatine powder and pour over the mascarpone. Add the cold UHT cream, process.
Greengage and Matcha tea sorbet
Caster sugar
Glucose powder
Water
Stabiliser
PONTHIER Greengage puree
Zest of lime
Matcha tea powder
100g
30g
160g
3,5g
625g
½
46g
Boil the syrup made with the caster sugar, atomized glucose, water and stabiliser. Pour this syrup over the PONTHIER Greengage puree lime zest and Matcha tea powder. Process.
Assembly
PONTHIER Greengage puree SQ
Hazelnut paste SQ
Toasted hazelnuts SQ
Fresh Greengage SQ
Grated hazelnut SQ
Cut out a ring of hazelnut crunch and a ring of hazelnut biscuit. Place the ring of hazelnut biscuit on the plate with the hazelnut crunch on top of it. Place the greengages roasted with PONTHIER Greengage puree in the middle. Add the light vanilla and plum cream on top. Decorate with pieces of toasted hazelnuts and grated hazelnut. Place three small sausage shapes of Greengage and Matcha tea sorbet on the hazelnut crunch. Add small pieces of fresh greengage.
Ponthier