WHAT YOU NEED

Raspberry Shortbread

1. Combine all dry ingredients in a bowl.
2. Add the melted butter and mix until thoroughly combined.
3. Add the egg whites and continue mixing until a dough forms.
4. Roll the dough in between two sheets of baking paper about 2mm thick.
5. Freeze.
6. Cut into 12 x 3cm pieces.
7. Place in a dehydrator at 50C to dry for 48 hours or until crisp.

Yoghurt Cremeux

1. Combine caster sugar, xanthan gum and corn starch.
2. Add the dry mixture to the eggs and Greek yoghurt.
3. Pass the yoghurt mixture through an immersion blender.
4. Cook the mixture to 70°C. Mix vigorously to prevent formation of lumps.
5. Remove from heat then add the lemon juice.
6. Pass this mixture through an immersion blender.
7. Cook the mixture to 90°C to cook the starch completely.
8. Remove from heat, process the mixture through an immersion blender. Cool to 30°C
9. Add the butter then emulsify with an immersion blender.

Matcha Nemalaka

1. Hydrate the gelatine powder with 7g of milk set aside.
2. Combine the rest of the milk with glucose and cream.
3. Warm the milk mixture to 70°C.
4. Dissolve the bloomed gelatine.
5. In a separate jug, add white chocolate couverture and matcha powder.
6. Add half of the cream mixture then process with an immersion blender until the mixture is smooth.
7. Add the rest of the cream mixture as well as the walnut paste.
8. Process with an immersion blender until thoroughly combined.
9. Pour into a container and refrigerate to set.

Walnut Crumbs

1. Combine maltodextrin, walnut paste and icing sugar.
2. Toast in a frying pan while continuously mixing until small crumble pieces are formed.
3. Remove from heat and allow to cool and set on a tray.
4. Store in a tightly sealed container away from moisture ready for assembly.

Assembly

Elements
30 pieces raspberry shortbread (12x3cm)
450g yoghurt cremeux
400g matcha nemalaka
70g walnut crumbs
250g fresh raspberries, cut in half
40g toasted walnuts

Instructions
1. Arrange raspberry shortbread on a tray.
2. Pipe swirls of matcha nemalaka.
3. Pipe small dots of yoghurt cremeux.
4. Arrange raspberry pieces.
5. Sprinkle with walnut crumbs and chopped roasted walnuts.