Matcha tea tart, white chocolate cream flavored with tonka, kumquat textures and raspberry sorbet with mint

Place butter, powdered sugar, almond powder, flour in the mixer bowl and beat with the whisk until it becomes powder. At the end, add the yolk and beat until it comes together and becomes a dough.
Shape the cookie and bake at 165 C for 10 minutes.

Soak the gelatin sheet in cold water. Place the 200 g of cream in a saucepan together with the glucose and the matcha tea and heat them up. Remove from the heat, add the gelatin and pour the mixture into the chocolate. Mix until well combined. At the end, add the 400 g of cream directly from the refrigerator and combine. Leave the mixture for 24 hours in the refrigerator and the next day beat it in the mixer with the wire until it swells.

Place the gelatin in cold water. Put the kumquat puree in a saucepan and heat it. In a bowl, we have joined eggs with sugar and transferred them to the pot with the kumquat puree. Cook until the mixture reaches 82 C. Remove from the pot and add the gelatin. Finally, add the butter.

Place the 112 g of cream with the grated tonka bean in a saucepan. Heat the mixture a little and remove from heat, covering the pot with cling film for 15 minutes. When the time has passed, strain the mixture, and add it to the chocolate mixture together with the glucose and combine.

Finally, add the 330 g of cream and leave for 12 hours in the refrigerator.

Place kumquat puree, water, sugar, liqueur in a pot and heat it up a little, add agar agar and let it boil. Spread the mixture on a pan and let it cool.

Place strawberries, sugar and alcohol in a bowl and leave them overnight in the refrigerator.

Place the raspberry puree and the mint in a saucepan. Heat it up and leave it covered with film for 15 minutes so that it is fragrant. Remove the mint from the puree and add sugar and glucose. Boil the mixture for 1 minute, remove it from the heat and transfer it to the refrigerator for one night and then put it in the ice cream machine.

Melt the chocolate in a bain-marie. We make a syrup with the water and sugar and bring it to 141 C. Transfer the syrup to the white chocolate and mix quickly.

Place the almond biscuit on the plate and alternately put the 3 creams. Place kumquat jelly cubes on top of the creams and strawberry confit in between. We also use kumquat spoon sweet in Lazaris rings and Lazaris kumquat jam. Next to the almond biscuit, put some white caramelized chocolate and place the raspberry-mint sorbet.