For someone vanilla flavour means no flavour, ^^. It’s simple and most of all the basic flavour that we use in baking.
But for me Vanilla is something sweet, and when use it right, it’s one of the best flavour. You can use it as a base to make other flavour shine or let it play the important role.
This time I mix it with green tea, let both of them receive the light. By using the vanilla as a mousse (this time I use Mitte vanilla flavoured syrup ^^), and green tea as an insert and a sponge. The green tea insert made from cream cheese, it has lightly sour taste to add more dept to the entremets. The green tea sponge base, is sprinkled with Mitte vanilla flavoured syrup to make it connect to the mousse (and add more moisture too). I love mild vanilla flavour and the lightness of the mousse, because we don’t use vanilla seed or vanilla extract, the color of the mousse is very white. I love it with a cup of hot tea ^^, black or green depends on your liking.
Note: You need to prepared this cake a day ahead, as the insert need to be frozen before assembling. Don’t forget to let the entremets return from the frozen state before serving.
Preheat the oven to 180°C.
Line 23m x23cm pan with baking paper.
Sift the flour, green tea powder and salt together, set aside.
Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage).
Take 1/4 cup of batter and mix with the warm whipping cream, fold to combine.
Sprinkle the flour over the egg batter and fold to combine.
Pour the whipping cream batter back, and fold to combine.
The batter will be smooth and thick.
Bake for 10-12 minutes until spring back when press lightly.
GREEN TEA CREAM CHEESE
Bloom the gelatin sheets in cold water.
Heat the 25g of whipping cream until almost boil, then add the gelatin and stir until melt, sift the green tea powder into the bowl and stir to combine.
Beat the creamcheese and sugar until soft (you can make the cream cheese soft and smooth by placing the bowl over the warm water). Pour the whipping cream and gelatin mixture into the cheese bowl, beat to combine.
Whip the cream until soft peaks, spoon 1/3 of the cream into the cream cheese mixture fold to combine, then pour the cream cheese mixture into the whipped cream and fold to combine. Pour the cream into the 4 cm x2cm silicone molds, freeze for 6 hours (or overnight).
Before making vanilla mousse, cut the sponge into 5.5 cm round, place the sponge inside the molds, and sprinkle with Mitte vanilla flavoured syrup. Remove the green tea cream cheese from the molds and place inside the molds.
Freeze until ready to use.
Bloom the gelatin in cold water.
In a small saucepan, bring the milk, whipping cream (A) and Mitte vanilla flavoured syrup to a boil. In the meantime, whisk the egg yolks.
Once the milk mixture has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour half of the milk mixture into the tempered yolk mixture.
Pour the egg yolk mixture back into the pan, place the pan over low heat and whisk vigorously (without stop) until the mixture reach 82C.
Add gelatin into the saucepan after removing from the heat, stir to combine.
Strain the mixture into the bowl to remove any egg that may have scrambled.
Wait until it has completely cooled.
Whisk whipping cream (B) just to soft peaks.
Gently fold 1/3 of the cream into the creme anglaise.
Gently fold back the the creme anglaise and cream mixture into the cream. The mixture will be quite loose.
Pour the mousse into the prepared molds, freeze for 6 hours (or overnight).
To remove the entremets from the molds, using the blowtorch to warm the side of the molds (or using warm towel to warm the side of the molds).
Let the entremets rest in the refrigerator for 4 hours.
Whip the whipping cream with the icing sugar until soft peaks form.
Decorate the entremets with the whipped cream before serving.