MATCHA ET MISO POT DE CRÈME

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MATCHA ET MISO POT DE CRÈME

PRETTY ON PLATE CAFE
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NIKO NEKO

Just from the name, we can already tell that Pretty On Plate specializes on amazing well-crafted plated dessert. The brainchild of Pretty On Plate, Aaron Quay creates all the desserts in-house ranging from cakes and a variety of bespoke sweet treats such as themed whole cakes, truffle balls, cake pops and so on. He then explored and unleashed his dedicated journey as a pastry chef in several renowned F&B outlets and hotels before he finally found Pretty On Plate with his childhood friend of over 20 years; Mikaela Ong.

Je vous présente: Matcha et Miso Pot de Crème!

Instagram : prettyonplate
E-mail : [email protected]

INTERVIEW WITH AARON QUAY OF PRETTY ON PLATE CAFE

What inspired you to start baking?

It begins from a young age whereby I used to help my grandparents to bake cookies and cakes for family and friends especially during Chinese New Year. From there, I picked up baking and built a mini pastry kitchen at home to sell my pastries online while pursuing my Business Degree. After completion, I decided to pursue a professional pastry course at Academy of Pastry Arts and worked with several brands before Pretty on Plate is established.

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What inspired you to start baking?

It begins from a young age whereby I used to help my grandparents to bake cookies and cakes for family and friends especially during Chinese New Year. From there, I picked up baking and built a mini pastry kitchen at home to sell my pastries online while pursuing my Business Degree. After completion, I decided to pursue a professional pastry course at Academy of Pastry Arts and worked with several brands before Pretty on Plate is established.

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What is your signature dessert/bakes, what dessert/bakes do you like to make the most and why?

I like making plated desserts as it challenges your palate aka how to pair with different flavours to make it harmonious together and creativity in plating.

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Why do you choose MATCHA ET MISO POT DE CRÈME? How does YURI / Matcha work with your choice?

I choose Niko Neko YURI / Matcha powder as it has a very strong and prominent matcha taste. It has a smooth and pleasant taste which is easy to work with any recipes.

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What motivates you to keep baking?

The pleasure, joy and satisfaction when my clients give me positive feedbacks and also the endless opportunities which challenges our creativity.

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Motivational message to inspire people out there to start baking.

Follow your passion and dream; because as long as you keep trying you are a step nearer to see it come true!

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What is your signature dessert/bakes, what dessert/bakes do you like to make the most and why?

I like making plated desserts as it challenges your palate aka how to pair with different flavours to make it harmonious together and creativity in plating.

Why did you choose MATCHA ET MISO POT DE CRÈME? How does YURI / Matcha work with your choice?

I choose Niko Neko YURI / Matcha powder as it has a very strong and prominent matcha taste. It has a smooth and pleasant taste which is easy to work with any recipes.

Image
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What motivates you to keep baking?

The pleasure, joy and satisfaction when my clients give me positive feedbacks and also the endless opportunities which challenges our creativity.

Motivational message to inspire people out there to start baking.

Follow your passion and dream; because as long as you keep trying you are a step nearer to see it come true!

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Recipe

MATCHA ET MISO POT DE CRÈME

by Pretty On Plate

Ingredients

Creme
700 g cream
120 g sugar
30 g miso paste
4 g pectine

Matcha Crumbs

95 g flour
35 g Niko Neko YURI / Matcha powder
235 g white chocolate
190 g butter
120 g egg yolk
40 g invert sugar
200 g egg whites
100 g sugar

Passion Fruit Jelly

130 g passion fruit puree
10 g gelatine bloom
120 g water
150 g sugar

Method For Creme

  1. Boil cream, sugar and miso paste.
  2. Once paste is dissolved, add pectin and cook mixture till thickens.
  3. Pass through sieve and blend mixture till smooth.
  4. Pour into glass and have it refrigerated for 6 hours.

Method For Matcha Crumbs

  1. Sabayon egg yolk and invert sugar, whipping it till pale and fluffy.
  2. Stir in sieved flour and Niko Neko YURI / Matcha powder.
  3. Alternately, stir in meringue (whipped egg white and sugar) and (melted chocolate and soften butter).
  4. Spread onto tray and bake at 160°C till cake springs back (12 - 15mins).
  5. Let it cool and place into a dehydrator to 50°C overnight.
  6. Grind the crumbs using a food processor.

Method For Passion Fruit Jelly

  1. Boil passion fruit puree, water and sugar.
  2. Add in bloom gelatine.
  3. Remove heat and leave it in the refrigerator to set.

Method To Assemble

  1. To make chocolate decoration, spread thin layer of tempered white chocolate and place crushed matcha crumbs on it. Before chocolate is set, use a round cutter and cut.
  2. Place matcha crumbs into the miso glass and place the chocolate deco on top of the glass.
  3. Garnish with edible rose tea buds and passion fruit jelee cubes.

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YURI / MATCHA POWDER

Start Baking Your Matcha et Miso Pot de Crème Today With YURI / Matcha Powder.

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Start Baking Your Matcha et Miso Pot de Crème Today With YURI / Matcha Powder.

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