Matcha Raspberry Bar

Name: Matcha Raspberry Bar
Ingredients: 300 g Water; 200 g Egg; 500 g Raspberry purée; 100 g Sugar; 25 g Sugar; 25 g Lemon juice; 250 g Raspberries; 1 kg unsweetened cream 35%; 30 g Sanatine R; 20 g Matcha powder; 1 kg vanilla muffin mix; 18 g Sanatine R; 300 g White chocolate

The golden combination of coffee and patisserie; with this, you treat your guests in the best possible way.

There is nothing more enjoyable than bringing together two absolute specialists in this field. Kiki and Stephanie together created the ultimate ‘coffee treat moments’. This delicious matcha raspberry bar recipe was made by Kiki Suijkerbuijk.

Ingredients

300gWater

200gEgg

100gSugar

1kgvanilla muffin mix

500gRaspberry purée

25gSugar

25gLemon juice

250gRaspberries

18gSanatine R

1kgunsweetened cream 35%

30gSanatine R

20gMatcha powder

300gWhite chocolate

Preparation

Heat the raspberry purée and lemon juice to about 70°C.
Dissolve the Sanatine R in it and add the raspberries.
Pour onto a baking tray (about 400 grams filling weight).

Bring 1/3 of the cream to a boil.
Dissolve the Sanatine R and matcha in it.
Pour this over the white chocolate and mix to a smooth ganache.
Add the rest of the cold cream and cover with plastic. Let set for at least 12 hours and then whip to a stiff mass.