Matchalicious

Method

1. No Churn Matcha Ice Cream1) Place into mixing bowl and combine condensed milk with vanilla extract2) Place into stand mixer bowl thickened cream3) Sift into stand mixer bowl with thickened cream matcha powder4) Attach whisk attachment to stand mixer and set to low speed to allow matcha powder to mix with thickened cream5) Once matcha powder has mixed fully with thickened cream, set to high speed and whip cream to stiff peaks6) Remove 25% of whipped cream with spatula and fold into condensed milk7) Add lightened condensed milk mixture back with whipped cream and mix well with whisk8) Transfer mixture into silicon moulds with palette knife and smoothen9) Place on tray and into freezer for at least 6 hours
2. Panko-Nori Crumble1) Preheat oven to 180 degrees2) Place into mixing bowl panko breadcrumbs, plain flour, caster sugar, salt3) Melt butter in microwave4) Mix into cry ingredients melted butter and vanilla extract5) Line baking tray with baking paper and place mixture onto tray evenly6) Bake in oven for approximately 20 minutes until golden brown. During baking, remove from oven several times and mix for crumble to evenly cook7) Remove from oven and allow to fully cool down8) Once crumble has fully cooled down add nori seaweed flakes and mix thoroughly
3. Soy Sauce Caramel1) Add sugar and water to pot on low heat, do not stir and wait until sugar starts turning brown2) When sugar crystals have fully dissolved and sugar liquid is a light brown colour, remove pan from heat3) Whisk in butter4) Slowly add coconut milk and mix until combined (avoid vigourous stirring to prevent air bubbles)5) Remove from heat and stir in soy sauce6) Allow to cool
4. Yuzu Curd1) Ad egg yolks, sugar, yuzu juice and salt to pot on low to medium heat2) Continue stirring until thick or at least 71 degrees3) Once mixture reaches 71 degrees, remove from heat and stir in butter until combined4) Allow to cool. Mixture should thicken once cooled
5. Yuzu Whipped Cream Cheese1) Place cream cheese and caster sugar into stand mixer bowl2) Use paddle attachment on stand mixer and mix until smooth3) Once mixture smooth, slowly add yuzu curd and mix until combined4) Place thickened cream into clean stand mixer bowl5) Use whisk attachment and whisk cream to soft peaks6) Gently fold cream cheese mixture with whipped thickened cream7) Place into piping bag
6. Matcha Microwave "Brownie"1) In mixing bowl add egg yolk, sugar, oil, milk and vanilla extract. Lightly mix with spoon until combined2) In separate bowl sift in matcha powder, cake flour, and baking powder3) Combine contents of both mixing bowls and mix until combined4) Divide mixture in half and place into mugs5) Place the mug into the microwave and cook for approximately 60-90 seconds (depending on microwave power), or heat until cake is set in the middle.6) Cool for 2-3 minutes before serving
7. PLATING1) Place panko-nori crumble onto plate2) Unmould and place matcha ice cream on top of panko-nori crumble3) Break 2 or 3 small pieces of matcha brownie and position around ice cream4) Pipe yuzu whipped cream cheese in blobs around matcha brownie5) Spoon yuzu curd around whipped cream cheese blobs6) Drizzle matcha brownie and/or matcha ice cream with soy sauce caramel