8 individual cakes

Equipment
For yellow oolong cream: Silikomart SF009
For the umeshu mousse: Silikomart SI3163
For the umeshu mousse petal piping: Wilton #103 Petal Piping Tip

 

Yellow oolong cream

 

  1. Heat the milk in a small pot. When it comes to 90 degree, add the tea leaves infusing for 5 minutes.
  2. Strained the tea leaves and we should get 100 grams of milk tea.
  3. Bloom the gelatin powder with five times weight of water for at least 5 minutes. Keep in the fridge at 4 degree.
  4. Heat the milk tea in a small pot. Mix the egg yolk with sugar and sifted yellow oolong tea powder. Make Crème Anglaise.
  5. Add the hydrated gelatin in and mix well. Strain it.
  6. When the Crème Anglaise cools to 60 degree. Blend with the cold butter.
  7. Add 8 grams for each in the mould Silikomart SF009. Freeze them until set.

 

Red Shizo jelly

 

To make red shizo water:

  1. Put all the ingredients except shizo leaves into a small pot and boil it.
  2. Add the shizo leaves and continue boiling with low heat for 3 minutes.
  3. Strain the shizo leaves. We should get 60 grams of shizo water.

To make red shizo jelly:

  1. Bloom the gelatin powder with five times weight of water for at least 5 minutes. Keep in the fridge at 4 degree.
  2. Prepare the red shozo water in a small pot and heat to 40 degree.
  3. Mix well the sugar and tha agar and add into step 2. Stir until boil.
  4. Stop heating and mix with the hydrated gelatin and shizo liquor.
  5. Put 6 grams for each onto the yellow oolong cream. Freeze them until set.

 

Yellow oolong tea sponge

 

To make streusel:

  1. Mix all the ingredients together like crumble.
  2. Bake at 165 degree for 15 minutes. Cool and break in a food processor.

To make crust:

  1. Melt the cacao butter and white chocolate separately. Stir together well.
  2. Mix the steusel and the feulletine together.
  3. Mix together steps 1 and 2.
  4. Spread over two pieces of baking paper. Roll to 0.3cm thick. Freeze until set.

 

Yellow oolong tea sponge

 

  1. Mix cake flour and yellow oolong tea powder well.
  2. Whip other ingredients until it bcomes slightly fluffy and lighter in colour.
  3. Add step 1 into step 2 and mix with a spatula
  4. Spread in a 40cm*30cm frame.
  5. Bake at 165 degree for 8 minutes.

 

Umeshu mousse

 

  1. Bloom the gelatin powder with five times weight of water for at least 5 minutes. Keep in the fridge at 4 degree.
  2. Blend cream 1, umeshu, egg yolk and sugar together.
  3. Place in a small pot. Make Crème Anglaise.
  4. Mix with the hydrated gelatine, white chocolate and butter and strain it. Cool it until 28 degree.
  5. Whip the cream 2 into soft peaks. Mix with step 4.

 

White spray

 

  1. Melt the cocoa butter and white chocolate seperately.
  2. Mix together and add the colouring.
  3. Use with the help of a spray gun at about 40 degree.

 

Assembly

 

  1. Cut the yellow oolong tea sponge with a diameter 5 cm round cutter. Set aside.
  2. Cut the yellow oolong crust with a diameter 5 cm round cutter. Stick on the yellow oolong sponge. Set aside.
  3. Unmold the yelow oolong cream and red shizo jelly. Set aside.
  4. Pipe 25 grams of umeshu mousse in the silikomart SI3163 mould. Add step 3 in.
  5. Pipe 2 grams of mousse. Place on step 2. Finally seal with the mousse and freeze until set.
  6. Keep the remaining mousse in the fridge.
  7. Unmold the mousse and set aside.
  8. Stir the rest of the umeshu mousse lightly until smooth. Pipe the mousse as petals with wilton #103 tip on step 5 and freeze again until set.
  9. Apply the white spray.