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 used Prosorbet 100 Frío Natur, a stabilizer that integrates thickeners, emulsifiers, gelling agents, and aerators. These components work together to create a perfectly balanced sorbet texture, maintaining the intensity and purity of the matcha tea flavor. The mixture facilitates application and ensures an ideal consistency, highlighting the vibrant color and characteristic umami flavor of the matcha.

Yuzu foam

The Yuzu Foam, a light and refreshing creation, is achieved thanks to Proespuma Frío. This texturizer is ideal for creating delicate foams using a siphon, allowing you 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 entire dessert.

Sesame rocks

Finally, the 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 gastronomic experience. This dessert is a reflection of our commitment to excellence and culinary innovation, always respecting the purity of the original flavors.