In praise of shade
Sponge cake introduced in the 16th century by Portuguese missionaries is not the only treat the Japanese have become fond of. Green-tea-flavoured financier, sesame shortbread, yuzu cheesecake ... as if a foreign shadow play has been somehow projected onto their pastries.
GREEN TEA FINANCIER & DECAFFEINATO INTENSO
Preparation time: 10 min - Cooking time: 15-20 min
Ingredients: 6 Decaffeinato Intenso capsules (6 x 40 ml).
For about 18 pieces: 150 g butter - 5 egg whites - 180 g icing sugar - 50 g flour - 80 g powdered almonds - 5 g of matcha green tea (2 level teaspoons) - 1 teaspoon of liquid honey - 1 pinch of salt.
Melt the butter in a saucepan and simmer until it smells nutty. Remove from heat and leave to cool. Beat the egg whites to a lather but not until stiff. Add the sugar, flour, almonds, green tea, honey and salt. Mix well then pour the melted butter through a small strainer. Stir again. Pre-heat the oven to 180 °C (gas mark 6) and pour the batter into financier moulds placed on the baking tray. Bake 15 to 20 min. Leave to cool on a rack.
Serve with a latte macchiato made with Decaffeinato Intenso.
Glass Recipe glass and spoon (Nespresso). Table set (CFOC).
SESAME SHORTBREAD BISCUITS, COFFEE CREAM & DHARKAN
Preparation time: 10 min - Cooking time: 8-10 min - Cooling time: 30 min
Ingredients: 6 Dharkan capsules (6 x 25 ml).
For 12 assembled cookies: 150 g flour - 100 g icing sugar - 100 g soft butter - 50 g sesame paste (tahini) - 1 pinch salt - 1 egg.
For the coffee cream: 250 g mascarpone - 50 g soft butter - 50 g sugar - 1 Dharkan capsule (25 ml).
Place the flour, icing sugar, butter cut into pieces, sesame cream and salt in the bowl of a food processor and blend until the mixture is grainy. Add the whole egg, mix a few seconds until the dough forms a ball and wrap in film for 30 min to cool. Pre-heat the oven to 180 °C (gas Mark 6), remove the baking plate and line it with parchment paper. For the coffee cream, whisk together the mascarpone, soft butter and sugar, add coffee (25 ml) not too hot and keep cool. Roll out dough on a floured surface, cut out 24 biscuits with a cookie cutter laying them on the baking plate. Bake for about 8 to 10 minutes and leave to cool on a rack. Then assemble them two by two by sticking them together with coffee cream.
Serve with a Dharkan.
Ritual Ristretto Cup (Nespresso – designed by Andrée Putman) - Glass Recipe glass and spoon (Nespresso).
Plate (Rina Menardi). Chabatree wood teaspoon (Neest).
CHIFFON CAKE & LINIZIO LUNGO
Preparation time: 15 min - Cooking time: 30 min
Ingredients: 6 Linizio Lungo capsules (6 x 110 ml).
For the cake: 4 eggs - 80 g brown sugar - 5 tablespoons milk - 5 tablespoons neutral oil - 100 g flour - 1 level teaspoon baking powder - 1 pinch salt - icing sugar.
Pre-heat oven to 180 °C (gas mark 6). Separate the egg yolks from the whites, beating 3 yolks (the 4th is not used) with half the sugar until the mixture becomes white; add the milk, oil and sieved flour and yeast and mix well. Beat the 4 egg whites with salt until stiff. Sprinkle on the remaining sugar, whisking until the whites are glossy. Mix 3 tablespoons of the beaten whites into the yolks to loosen and fold the preparation together with a spatula, pour the batter into a ungreased chiffon cake mould or charlotte mould with a cylinder placed in the centre covered with parchment paper and weighted to make a hole in the middle. Bake the cake for about 30 minutes, carefully remove the cylinder and set to cool on a rack with the mould upside down. Slide a knife around the mould, then remove the cake.
Sprinkle with icing sugar.
Serve with a Linizio Lungo.
Glass Lungo Cup (Nespresso)
MELON PAN & VIVALTO LUNGO
Preparation time: 20 min - Cooking time: 25 min - Cooling time: 30 min - Rising time: 2 hrs
Ingredients: 6 capsules de Vivalto Lungo (6 x 110 ml).
For 6 milk buns: 250 g flour + enough to dust the dough - 30 g sugar - 75 g soft butter - 10 cl warm milk - 15 g dried yeast - 1 egg - 1 pinch salt.
For the biscuit: 200 g flour - ½ packet of baking powder (1 teaspoon) - 1 pinch salt - 40 g sugar - 50 g butter, softened - 1 egg - 4 tablespoons water - milk - granulated sugar.
Prepare the dough, dilute the yeast in warm milk, put the flour in a mixer bowl with the sugar, egg and salt and pour in the milk and yeast; knead until the dough forms a ball, adding the softened butter and a little flour if it is sticky. Dust with flour, divide into 12 balls the size of a small egg and let rise in a warm place, covered with a clean cloth for about 2 hours. For the biscuit dough, mix the butter and sugar, add the whole egg, mix again then add the flour, yeast, salt and water. Again, knead until the dough forms a ball, dusting with flour if necessary. Pre-heat the oven to 180 °C (gas mark 6), remove the oven tray and cover with a sheet of parchment paper. Divide this dough into 6 pieces, roll them into balls and roll them out on a floured surface into 6 discs, about 12 cm in diameter. Take a disk in one hand, place a ball of the risen dough in the centre and fold over the disc to enclose the ball of dough by wetting it with a little water to make it stick. Baste the surface with milk, and score it lightly in a square pattern. Sprinkle the melon pans with crystallised sugar. Place on oven plate and bake for 20-25 minutes until golden and puffy.
Serve with a Vivalto Lungo.
Glass Lungo Cup (Nespresso). Chabatree wood teaspoon (Neest).
MACAROONS WITH WHITE SESAME & KAZAAR
Preparation time: 20 min - Cooking time: 15 min
Ingredients: 6 Kazaar capsules (6 x 25 ml).
For 24 assembled macaroons: 200 g icing sugar - 100 g ground almonds - 50 g white sesame + a little for decoration - 5 egg whites - 100 g powdered sugar. For the cream: 250 g mascarpone - 50 g sugar - ½ teaspoon of matcha tea.
Reduce sesame seeds to powder using a food processor. Mix the icing sugar, almonds and sesame seeds until you get a fine powder. Sift through a sieve. Beat the egg whites until stiff with 1 tablespoon sugar. Sprinkle on the remaining sugar at the end, whisking until the beaters leave tracks in the whites. Fold the two preparations together with a flexible spatula. Fill a piping bag fitted with a plain tip and drop small rounds of dough onto a sheet of parchment paper placed on a baking sheet, leaving enough space between them. Garnish with sesame seeds and bake 12-15 min. For the cream, whisk together the mascarpone, icing sugar and matcha tea, and keep cool. Once the macaroons are baked, set aside to cool, then stick them together in pairs with one teaspoon of cream.
Serve with a Kazaar.
Ritual Ristretto Cup (Nespresso – designed by Andrée Putman). Wooden plate (Fog Linen Work).
YUZU CHEESECAKE & COSI
Preparation time: 10 min - Cooking time: 1 hr - Cooling time: 1 night
Ingredients: 6 Cosi capsules (6 x 40 ml).
For the cake: 600 g cream cheese - 100 g double cream - 80 g sugar - 1 packet of vanilla sugar - 4 eggs - 20 g flour - 8 tablespoons of yuzu juice (Japanese citrus fruit).
Pre-heat the oven to 180 °C (gas mark 6) and line a rectangular baking dish with parchment paper. Using a beater, whip the cream cheese with the cream, powdered sugar and vanilla sugar, add eggs one at a time, flour and yuzu juice. Pour the mix into the pan and bake for 15 minutes. Then reduce the oven to 100 °C (gas mark 3-4) and continue cooking for 45 minutes. Allow to cool in the oven with the door open and keep cool overnight. Tip: You can replace the yuzu juice with the same amount of 12-year-old Hibiki Japanese whisky.
Serve with a Cosi.
Glass Recipe glass and spoon (Nespresso). Plate (Rina Menardi). Chabatree wood teaspoon (Neest).
Production Marie Leteuré - Stylist Élodie Rambaud - Photography Jérôme Bilic