Last week we took a trip to the Sunshine Coast, a couple of hours driving north of here. After a visit to the Buderim Ginger Factory I came away with a packet of organic uncrystallized ginger. This is like crystallized ginger but without the sugary coating. Across the road is the Macadamia Nut factory and after sampling the entire line up of flavoured nuts we decided on a 1kg bag of raw macadamias.
I've been so busy the past couple of months I haven't had time to enter many blog events but I thought I might combine my nuts and ginger, which is not actually a dried fruit, and enter Waiter There's Something In My - Dried Fruit and Nuts, hosted by Andrew at Spittoon.
After a little thought I decided macadamia nuts and ginger would make perfect partners for white chocolate and matcha. I googled white chocolate pots and the first one up was one from my favourite Tartelette.
Earlier in the week I made another Tartelette recipe - Lemon Madeleines.
Without the lemon glace icing you can see the perfect little bumps.
These would be perfect served with my adapted Tartelette recipe for white chocolate pots.
WHITE CHOCOLATE AND MATCHA CREAM POTS WITH MACADAMIA NUTS AND GINGER
(Enough for two greedy people or 4 sensible people)
1/2 cup heavy cream
100 mls whole milk
150 grams white chocolate
3 egg yolks
25 grams raw macadamia nuts roasted in oven for 10 minutes and finely chopped
25 grams crystallized ginger, sliced, or if you can get it, uncrystallized ginger.
2 teaspoons matcha powder dissolved in 4 teaspoons milk
1. Combine milk and cream and bring to the boil.
2. Melt white chocolate over hot water
3. Whisk egg yolks into melted chocolate
4. Pour boiling cream into chocolate and eggs whisking constantly. Bring temperature up to 71C (160F). It will take about 3 1/2 - 4 minutes.
5.Remove from heat into stainless steel bowl placed in bath of iced water.
6. Cool, stirring constantly with whisk till it comes down to 32C (90F), about 4-5 minutes.
7. Divide mixture into two bowls. To one add the chopped macadamia nuts.
8.To the other add the matcha and chopped ginger.
9. Pour macadamia mixture into glass and leave to set in fridge for a couple of hours.
10 Add matcha and ginger flavoured chocolate to top. Leave to set in the fridge.
The matcha flavoured chocolate is not as green as I hoped and maybe I need to add more. If anyone has a formula for flavouring with matcha please leave a comment.
