Hojicha

MAKES 25

You will need

1 quantity Zumbaron Shells, coloured with tea, tea leaves scattered on top before baking

HOJICHA CUSTRIANO

195 g (6¾ oz) pure cream (35% fat)

300 g (10½ oz) milk

15 g (½ oz) hojicha tea leaves

30 g (1 oz) caster (superfine) sugar

3 g (¹/₈ oz) iota carrageenan

1.5 g (¹/₁₆ oz) kappa carrageenan

2 g (¹/₁₆ oz) lemon zest, finely grated

Put the cream, milk and tea into a medium saucepan over medium heat and heat to 90°C (195°F). Remove from the heat and leave to infuse for 5–10 minutes. Strain the mixture into a clean saucepan and put it over medium heat. Add the remaining ingredients and blend with a hand blender until smooth.

Bring the mixture to the boil, then pour it into a container or bowl and cover with plastic wrap, ensuring the plastic is touching the surface to prevent a skin forming. Set aside to cool, then process in a food processor until smooth.

HOJICHA GEL

180 g (6¼ oz) water

15 g (½ oz) hojicha tea leaves

42 g (1½ oz) caster (superfine) sugar

3.5 g (¹/₈ oz) pectin 325 NH 95

22 g (¾ oz) liquid glucose

2 g (¹/₁₆ oz) Citric Acid Solution

Put the water and tea leaves into a medium saucepan and bring to the boil. Remove from the heat and leave to infuse for 3–5 minutes. Strain the mixture into a clean saucepan, discarding the leaves, and heat to 60°C (140°F). Combine the caster sugar and pectin and add to the tea water.

Bring to the boil, then add the glucose. Boil for 15–30 seconds, then add the citric acid solution. Pour the mixture into a container or bowl, cover with plastic wrap, ensuring the plastic is touching the surface to prevent a skin forming, and set aside to cool and set. Put the gel into a food processor and process until smooth.

HOJICHA CUSTRIANO FILLING

250 g (9 oz) hojicha custriano

100 g (3½ oz) hojicha gel

100 g (3½ oz) unsalted butter

Put all of the ingredients in the bowl of an electric mixer fitted with the beater attachment and beat on medium to high speed until light and fluffy. If the mixture splits, use a blowtorch to bring the mixture back together by slowly adding heat to the bowl, taking it away to check the consistency, adding more heat if needed.

TO ASSEMBLE

Put the hojicha custriano filling in a piping (icing) bag fitted with a 9 mm (³/₈ inch) plain piping nozzle and pipe the custriano on the flat side of half of the zumbaron shells. Top with the remaining shells.

Put the assembled zumbarons in the refrigerator for 24 hours to set before serving. Bring them to room temperature to serve and eat within 4–5 hours or keep them in an airtight container in the refrigerator for up to 2 months.