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Green Tea Amuse Bouche

Green Tea Amuse Bouche


Recipe Created By:
Frederic Monti

  • Components Of Recipe
  • Mango Caviar
  • Mango Cotton Candy
  • Green Tea Gelato
  • Pistachio Air Cake
  • Dried Meringue Disks
  • Final Assembly

Mango Caviar

300g (10.6oz)
28g (1.0oz)
50g (1.8oz)
3.4g (1.2oz)
0.6g (0.2oz)
200g (7.1oz)
1000g (35.3oz)

* can be replaced with

Method of Preparation

  1. Combine the Boiron Mango Fruit Puree with the and the sucrose in a small saucepan. Heat to a simmer to dissolve the sugar. Set aside.
  2. Combine the agar agar and the locust bean gum in a small bowl with a whisk. Add this little by little to the water, whisking constantly to ensure there are no lumps.
  3. Bring the water, agar agar and locust bean mixture to a full boil in a small saucepan, then reduce the heat to low and simmer for a full 2 minutes to properly hydrate the agar agar and the locust bean gum.
  4. Remove the mixture from the heat and pour it into the warm puree mixture which was previously set aside. Blend well to combine.
  5. Pour the mixture into a small squeeze bottle.
  6. Pour the cold vegetable oil into a tall container. Slowly drizzle the warm puree mixture from the squeeze bottle into the cold oil to form small drops.
  7. The caviar can be stored in the oil for several days if not needed right away.
  8. When needed, strain the caviar from the oil. The caviar can be used as is, or if you prefer, rinsed under warm water to remove any excess oil.

Mango Cotton Candy

200g (7.1oz)
20g (0.7oz)

* can be replaced with

Method of Preparation

  1. Combine the ingredients in a bowl and rub them together with your hands until a coarse mixture is obtained.
  2. Transfer the mixture to a blender and blend until uniform and smooth.
  3. Pour the blended sugar mixture out onto a sheet tray and dry in a 200°F/93°C oven until dry, about 2 hours.
  4. Transfer the mixture to the blender and blend again until smooth.
  5. Use as needed in a cotton candy machine per the manufacturer's directions.
  6. Make the cotton candy just prior to assembly of the dessert, as it quickly becomes sticky and unusable.

Green Tea Gelato

2500g (88.2oz)
1000g (35.3oz)

Method of Preparation

  1. Combine all ingredients.
  2. Mix well with an immersion blender for 2-3 minutes.
  3. Process in ice cream machine per machine instructions.
  4. Pipe the prepared gelato into 1.5 inch/10 cm sphere molds and place in the blast freezer until hard.
  5. Remove the spheres from the mold and spray them with cocoa butter colored green to resemble the color of green tea.
  6. Keep in the freezer until needed.

Pistachio Air Cake

400g (14.1oz)
50g (1.8oz)
50g (1.8oz)
300g (10.6oz)
40g (1.4oz)
40g (1.4oz)
3g (0.1oz)

Method of Preparation

  1. Combine all the ingredients in a blender until smooth.
  2. Transfer the mixture to a one-pint foam siphon and load two gas chargers, per manufacturer's instructions.
  3. Dispense the mixture into small paper cups, into which a few regularly-spaced holes or slits are punched.
  4. Place in microwave and cook on high power for 30-40 seconds.
  5. Remove from the microwave and allow the cake to cool.
  6. Carefully remove the cake from the paper cup and cut the cake into small cubes.
  7. Reserve the cubes for later assembly.

Dried Meringue Disks

125g (4.4oz)
250g (8.8oz)
300g (10.6oz)

Method of Preparation

  1. In a mixer with the whip attachment, combine the sugar and water.
  2. Whip together to dissolve sugar.
  3. Add to mixer and whisk by hand to dissolve the powder.
  4. Whip on medium-high to high speed until mixture reaches full volume.
  5. Pipe small circles onto a Silpat® that has been lightly sprayed with vegetable oil.
  6. Spray a sheet of parchment paper with vegetable oil, place over the piped circles and use a tamper to flatten the piped meringue into disks.
  7. Remove the parchment paper.
  8. Dry the meringues in an oven heated to 200°F/93°C until dry and crisp, about 2 hours.
  9. Store in a container with a tight fitting lid and a desiccant packet to prevent the disks from becoming soft.
  10. Use as needed. The meringues can be stored in the airtight container for up to 2 days.

Final Assembly

  1. Place some of the Mango Caviar pearls in the bottom of desired glass.
  2. Place a disk of the Dried Meringue on top of the Mango Caviar pearls.
  3. Place a few cubes of the Pistachio Air cake around the edge of the glass.
  4. Place a few edible flowers (optional) between the cake cubes.
  5. Place a frozen sphere of Green Tea Gelato on top of the Dried Meringue Disk, in the middle of the cake cubes and flowers.
  6. Garnish the dessert with thin strands of the Mango Cotton Candy.