Matcha Blondies [GF]
Matcha Blondies is a very simple name for this layered dessert. It is like you are having a green tea, strawberry lemonade. So refreshing and so delicious.
Matcha Blondie
Yields 6x8 pan
120 g | 0.5 c Butter
140 g | 0.75 c White Chocolate
2 Eggs
100 g | 0.5 c Sugar
65 g | 0.5 c Bob's Red Mill Gluten Free Flour
4 g | 1.5 tsp Matcha Powder
1 g | 0.25 tsp Salt
PREP | Spray and Parchment an 6x8 pan, and pre-heat your oven to 350°F
1) Melt white chocolate and butter together in a small bowl until smooth.
2) Whisk in matcha until combined.
*By mixing the matcha into the chocolate (rather than into the dry ingredients as normal), we found it easier to avoid over mixing; i.e. retaining a lighter texture.
3) In a stand mixer, whip eggs and sugar together in a until light and pale.
4) In a separate bowl, whisk together flour and salt; set aside.
5) Add the white chocolate mixture into the egg mixture until combined, then quickly fold in your dry ingredients.
6) Pour into the prepared pan and spread evenly.
7) Bake for about 20 minutes
Lemon Curd
Yields 6x8 pan
160 g | 3 lemons Lemon Juice
70 g | 0.25 c & 1 Tbs Sugar
150 g | 4 Eggs
3 g | 1.5 tsp Gelatin
10 g | 2 tsp Water
3 g | 0.5 tsp Salt
120 g | 0.5 c Butter
1) Bloom the gelatin in water and set aside
*Be sure to stir the gelatin into the water to avoid clumping.
2) In a small pot over med-high heat, combine lemon juice, sugar, eggs and salt.
3) Bring mixture to 160°F or until thick enough to see the trail from your whisk.
4) Remove from heat and whisk in gelatin.
5) Cool slightly before adding butter and whisking until homogeneous.
6) While still warm, pour over the cooled Matcha Blondie and spread evenly.
7) Refrigerate everything until set.
Strawberry Mousse
Yields ~3 cups
200 g | 1.5 c Strawberries
10 g | 2 tsp Lemon Juice
6 g | 1 Tbs Gelatin
25 g | 1 Tbs & 2 tsp Water
90 g | 0.75 c Powdered Sugar
190 g | 0.75 c Heavy Cream
1) Roast strawberries at 350°F for ≈30 minutes or until soft.
2) Bloom gelatin in water and set aside.
3) Puree roasted strawberries, bloomed gelatin and lemon juice in a blender until smooth.
4) Strain the strawberry puree into a bowl and set aside.
5) Whip powdered sugar and cream into medium peaks.
6) Quickly but gently fold in the strained puree until combined.
7) Spread or Pipe over the Blondie & Curd.
8) Refrigerate everything for about 30 minutes
Candied Lemon Peel
1 Lemon
60 g | 0.25 c Water
60 g | 0.25 c Sugar
1) Remove the lemon peel in slices (with a peeler). Remove any visible pith before cutting peels into thin strips.
2) Add peel strips to water and bring to a boil. Boil for 30 seconds.
3) Move strips to ice bath then repeat step 2) with new water and return to ice bath.
4) Bring sugar and water to a boil then add peel strips. Boil for 1 minute.
5) Remove from heat, and allow to cool.
6) Garnish as desired.
