Vanilla Coconut Matcha Entremet & White Chocolate

A springtime entremet where the sweetness of coconut and the subtlety of white chocolate mingle with the vegetal freshness of matcha. The vanilla Breton shortbread adds a crunchy texture and delicate aromatic scent, while the panna cotta enriched with our Premium Perle de Vanille Bourbon melts elegantly in the mouth.

Organisation

  • Preparation time: ~2 h
  • Resting time: minimum 6 h (freezing)
  • Cooking time: 15 min
  • Difficulty: Intermediate
Vanilla entremet, coconut matcha white chocolate centre

Matcha & White Chocolate Insert

Ingredients

  • 80 g white chocolate (Ivoire type, 30–35 %)
  • 100 g whole cream
  • 20 g glucose
  • 4 to 6 g matcha
  • 1 g fine salt
  • 2 g gelatin (200 bloom)

Method

  1. Soak the gelatin in cold water.
  2. Sift the matcha carefully.
  3. Bring the cream and glucose to a simmer.
  4. Pour gradually over the matcha while whisking to obtain a smooth mixture.
  5. Pour in three times over the white chocolate previously melted at 40–45°C, emulsifying.
  6. Add the hydrated gelatin and salt.
  7. Blend with an immersion blender without incorporating air, until smooth and shiny.
  8. Pour into 3 cm spherical moulds.
  9. Keep in the freezer until fully set.

Vanilla Breton Shortbread

Ingredients

Method

  1. Cream the butter, sugar, and vanilla powder with a whisk.
  2. Add the egg yolks one at a time using the paddle attachment.
  3. Add the sifted dry ingredients.
  4. Pipe/spread the dough in a frame.
  5. Cover with cling film and chill for 1 hour.

Baking

  • Bake at 170°C (convection) for 12–18 minutes.

Finishing

  • Cut hearts immediately using a cutter.
  • Let cool on a wire rack.

Coconut & Bourbon Vanilla Panna Cotta

Ingredients

Method

  1. Soak the gelatin in cold water.
  2. Heat the coconut purée, cream, and sugar.
  3. Add the gelatin off the heat.
  4. Add the Premium Perle de Vanille Bourbon and salt.
  5. Blend to homogenise.

White Velvet Glaze

Ingredients

  • 100 g white chocolate (Ivoire or Zéphyr)
  • 100 g cocoa butter
  • 20 g liposoluble white colouring

Method

  1. Melt the white chocolate and cocoa butter together.
  2. Add the white colouring.
  3. Blend without incorporating air.
  4. Use at 40–45°C in a spray gun.

Assembly

  1. Pour the panna cotta to halfway height.
  2. Set for 5 minutes in the blast chiller.
  3. Place the matcha insert.
  4. Cover with panna cotta and close with the shortbread.
  5. Level if needed.
  6. Freeze completely.

Finishing & Decoration

  1. Unmould the frozen entremets.
  2. Spray immediately with white velvet glaze.
  3. Defrost in the refrigerator.

Decoration

  • Make the bunny shapes and tails in white and pink sugar paste.
  • Apply carefully on defrosted entremets.

Chef’s tip: For a perfectly white and even velvet effect, use a lightly coloured white chocolate and blend the colouring thoroughly for optimal dispersion. Spray onto a well-frozen entremets: the thermal shock creates the velvet texture.