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Pastry Chef Johnny Iuzzini of Jean Georges Restaurant
Pastry Chef Johnny Iuzzini
Jean Georges Restaurant
1 Central Park W
New York, NY 10023
(347) 695-1258
Green Tea Cake and Rhubarb Consomme
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Green Tea Cake and Rhubarb Consommé
Pastry Chef Johnny Iuzzini of Jean Georges – New York, NY
Adapted by StarChefs.com
July 2009
Yield: 2 Servings

INGREDIENTS

Rhubarb Consommé:
½ cup fresh strawberries, halved
½ cup fresh rhubarb, chopped
1 bottle elderflower cordial
1 bottle sweet wine
1 quart water
2 orange peels
2 lemon peels
Juice of 2 oranges
Juice of 2 lemons
3 stalks lemongrass, cleaned and chopped
1/4 bottle grenadine
2 Vanilla pods, scraped

Green Tea Cake:
85 grams butter
150 grams sugar
3 eggs
1 vanilla bean, split and scraped
155 grams water
20 grams milk powder
2.5 grams methocel SGA 7C
150 grams pastry flour (try all-purpose)
8 grams matcha powder
1.6 grams salt

METHOD

For the Rhubarb Consommé:
Combine all of the ingredients and place them in a large bowl. Wrap the bowl several times with plastic wrap, and place it on a double boiler to steam for 3 hours. Allow the mixture to cool 8 hours (or overnight).

Strain the mixture through a cheesecloth lined chinois, and pour into whipper. Charge with two CO2 soda chargers.

For the Green Tea Cake:
Cream the butter and sugar. Add the eggs one by one and then add the vanilla scrapings. Combine the water with the milk powder, and bring to a boil while whisking constantly. Pour the milk powder mixture into a blender and shear in the methocel. Chill over an ice bath until cold, and add to the butter mixture. Sift together the pastry flour, matcha powder, and salt, and fold into mix. Then, load the mix into the whipper and charge with three N2O cream chargers.

 
 
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