Japanese Dessert

Today we present a sophisticated and refreshing restaurant dessert that combines three distinct elaborations: Matcha Tea Sorbet, Yuzu Foam and Sesame Rocks, with delicate hints of candied ginger. Each component has been carefully developed using state-of-the-art ingredients and techniques to ensure a unique sensory experience.

Matcha tea sorbet

For the Matcha Tea Sorbet, we have used the Prosorbet 100 Cold Natur, a stabilizer that integrates thickeners, emulsifiers, gelling agents and aerators. These components work together to create a perfectly balanced sorbet texture while maintaining the intensity and purity of the matcha tea flavor. The blend facilitates easy application and ensures an ideal consistency, highlighting the vibrant color and umami flavor characteristic of matcha.

Yuzu foam

The Yuzu Foam, a light and refreshing creation, is achieved thanks to the Proespuma Cold. This texturizer is ideal for making delicate foams using a siphon, allowing to capture and enhance the citrus and exotic flavor of yuzu. The application of this product guarantees a foam with a stable and airy structure, which brings freshness and sophistication to the whole dessert.

Sesame rocks

Lastly, Sesame Rocks are made using Maltosec as a bulking agent. The rocks, combined with the subtle spiciness of candied ginger, add a contrast of textures and flavors that culminates in a harmonious and balanced dining experience. This dessert is a reflection of our commitment to culinary excellence and innovation, always respecting the purity of the original flavors.