This delicious recipe is a collab between Jess Lemon and us. Jess is an incredibly talented chef who started her journey on Australian MasterChef years ago as the youngest contestant and came back for an All-stars MasterChef season in 2020. You can read more about her journey on her profile here

We are so excited to share this recipe from the Aussie dessert queen herself!

Serves: 8 – 10 /  Prep: 20min / Time: 1.5hr

The recipe is made from a few different parts, the items below will take you to each part of the recipe.

• Matcha Gelato

• Matcha meringue

• Chocolate tuille

• Peanut grue

• Chocolate cremeux

• Chocolate bitter soil

• Assembly

• Ingredients (for entire recipe)

Matcha gelato

 Ingredients:

• 350g water (A)

• 136g thickened cream

• 72g milk powder

• 120g caster sugar

• 7g stabiliser

• 32g dextrose powder

• 16g glucose powder

• 200g water (B)

• 40g KEI Organic Culinary matcha

 Method

1. Bring water (A) and thickened cream to 45 degrees over medium to low heat.

2. Meanwhile mix together the sugar, stabiliser, dextrose powder and glucose powder together.

3. Add in the dry mixture into the warm cream mixture whisking vigorously until well combined.

4. Cook the mixture to 85 degrees Celsius and remove from the heat.

5. Add in the milk powder in 3 stages, whisking vigorously after each addition.

6. Use a stick blender and blend until smooth. Allow the mixture to cool down completely.Pour onto the chilled gelato base and emulsify using a stick blender.

7. In a separate bowl, mix together the matcha powder and water (B) until a smooth mixture is achieved.

8. Churn the gelato mixture until a creamy ice cream has achieved.

Matcha meringue

Ingredients

• 2 egg whites

• ½ cup caster sugar

• 1 ½ tsp KEI Organic Culinary Matcha

Method

1. Preheat oven to 75 degrees Celsius

2. Bring a medium saucepan half filled with water to a simmer.

3. In a mixing bowl, combine the egg whites, sugar and matcha powder. Using a whisk, mix over the simmered water until the sugar has dissolved.

4. Pour the mixture into a stand mixer bowl fitted with a whisk attachment and, whisk until the mixture has tripled in volume.

5. Spread the mixture onto a silicone mat, 1.5mm thick and bake for 1.5-2hrs.

6. Immediately remove off the silicone mat once removed from the oven, store in an airtight container.

Chocolate tuille

Ingredients

• 100g icing sugar

• 100g plain flour

• 10g cocoa powder

• 100g egg whites

• 100g melted butter

• ½ tsp salt

Method

1. Preheat oven to 180 degrees Celsius

2. Place all ingredients into a medium sized mixing bowl.

3. Using a whisk, mix until well combined.

4. Spread the mixture thinly onto a silicone mat and bake for 6-8 minutes.

5. Immediately remove from the oven and peel off the mat

6. Allow to cool down before braking into shards. Store in an airtight container.

Peanut grue

Ingredients

• 30g milk

• 75g butter

• 30g glucose syrup

• 90g caster sugar

• 1.5g pectin nh

• 75g cocoa nibs (Processed)

• 20g peanuts (processed)

Method

1. Bring milk, butter and glucose to 45 degrees over medium to low heat in a small medium saucepan.

2. Meanwhile, combine the sugar and pectin

3. Add the sugar mixture into the hot milk mixture and boil for 5 minutes.

4. Remove from the heat and add in the cocoa nibs and peanuts.

5. Portion the mixture onto baking paper, rolling in between two sheets to form a sheet of 2mm thickness. Freeze for 15 minutes.

6. In a preheated oven of 190 degres Celsius, bake the sheets for 8-10 minutes or until golden.

7. Remove from the oven and allow to cool down completely. Store in an airtight container.

Chocolate cremeux

Ingredients

• vanilla

• 125g thickened cream

• 125g milk

• 35g caster sugar

• 50g egg yolks

• 100g dark chocolate

Method

1. Bring cream, milk and vanilla to a simmer

2. In a separate bowl, whisk together the sugar and yolks until forthy.

3. Temper in the hot milk mixture and bring back to the heat over medium to low heat. Cook to 85 degrees Celsius.

4. Remove from the heat and pour over chocolate.

5. Using a stick blender, emulsify until smooth add in salt and mix until combined.

6. Pour mixture into rectangular silicone moulds or onto a loaf tin lined with baking paper.

7. Freeze the cremeux until hard, portion into rectangles and allow to defrost in the fridge.

Chocolate bitter soil

Ingredients

• 35g egg whites

• 4g salt

• 60g caster sugar

• 135g cocoa powder

• 95g butter, melted

Method

1. Preheat oven to 180 degrees Celsius

2. Combine all the ingredients into a food processor, process until a dough forms.

3. Crumble the mixture onto a baking tray lined with baking paper.

4. Bake for 15 – 20 minutes or until crisp.

5. Allow to cool down completely, store in an airtight container.

Assembly

1. Assemble the chocolate cremeux rectangle onto the centre of the plate.

2. Drizzle a teaspoon of the bitter soil on top of the cremeux.

3. Assemble the matcha meringue, peanut grue and chocolate tuille on top of the cremeux in alternating order to form a spike effect.

4. Place a teaspoon of bitter soil on the right hand side of the dessert and spoon a rocher of matcha gelato on top.

5. Serve with a dusting of KEI Organic Culinary Matcha and freeze dried raspberry crumble on top, serve immediately.

Ingredients (for entire recipe)

• 42g KEI Organic Culinary Matcha

• 195g whites (approx. 30g white per egg)

• 50g egg yolks (approx. 18g yolk per egg)

• 420g caster sugar

• 7g salt

• 145g cocoa powder

• 270g butter

• 550g water

• 261g thickened cream

• vanilla

• 155g milk       

• 100g dark chocolate

• 30g glucose syrup

• 1.5g pectin nh

• 75g cocoa nibs (Processed)

• 20g peanuts (processed)

• 100g icing sugar

• 100g plain flour

• 72g milk powder

• 7g stabiliser

• 32g dextrose powder

• 16g glucose powder