Matcha-Chawanmushi in a crispy tartelette with asparagus, tart apple and Gammel Knas

Here, we offer a summery dish that comes with both delicacy and substance. A nice crispy tartelette that we fill with Matcha-seasoned Chawanmushi, lovely crispy green asparagus, a tart apple syrup and Gammel Knas creme. We served half a tartelette per person, but you can easily serve a whole one as an appetizer for a summer dinner. The recipe serves 5-10 people depending on how generous you want to be!

Tartelette

• 230 g Plain flour
• 63 g Water
• 63 g Butter
• 20 g Egg yolk
• 8 g Salt
• 5 g Sugar

Mix all the ingredients in a dough mixer and mix for about 3 minutes. Work the dough, vacuum pack and refrigerate for about 20 minutes. Roll out the dough and punch out with a large metal ring. Place in tartelette molds (12 cm diameter) and place another mold on top, filled with peas for extra weight. Bake at 180°C for about 30 minutes.

Matcha Chawanmushi – this step can be done the day before!

• 125 g Milk
• 125 g Double Cream
• 20 g Miso paste
• 3 g Salt
• 2 g Matcha
• 2 Eggs

Bring the milk, cream, miso paste, salt and matcha to the boil. Pour into a blender jug with the eggs and blend until smooth. Spray the silicone molds with a thin layer of spray grease. Divide the batter into silicone molds that match the tartelette molds, line the tray and bake at 100°C steam for 20 minutes. (If you don’t have a steam oven, place a pan with water on the bottom of the oven). Place the molds on a wire rack in the freezer and chill so they can be easily pressed out of the molds. Leave to cool thoroughly, at least 4 hours, or do this the day before and freeze.

Apple syrup

• 200 g Apple juice
• 50 g Sugar
• 75 g Apple cider vinegar
• 5 g Thyme

Bring the apple juice, sugar, vinegar and thyme to the boil at 110°C. Strain and let cool to room temperature.

Asparagus and spring onions

• 200 g Green asparagus
• 3 Spring onions
• Garlic oil*
• Lemon juice

Cut off the bottom of the asparagus and set aside for the foam. Chop the asparagus and spring onions into approximately 0.5 cm pieces.
Sauté just before serving and season with garlic oil, lemon juice and salt.

*The garlic oil consists only of oil and garlic: mix 2 cloves of garlic with 1 dl of oil and then strain.

Cheese creme

• 100 g Gammel Knas
• 50 g Egg yolk
• 50 g Milk
• 50 g Double cream

Mix the cheese, egg yolk, milk and cream in a Thermomixer at 85°C for 10 minutes. Let cool and put in a piping bag.

If you don’t have access to a Thermomix, boil the milk and cream, add the cheese. Pour some of the hot liquid over the egg yolk and stir until smooth. Add the egg mixture to the rest of the liquid and mix with a hand blender until smooth. Leave to cool, then transfer to a piping bag.

Asparagus and jalapeño foam

• 1/2 piece Jalapeño
• 1 pc Banana shallots
• 60 g Green asparagus (incl. peel and clean)
• 1 Clove of garlic
• 100 g White Wine
• 100 g of Double Cream
• 150 g Milk
• 30 g Spinach
• 50 g Butter
• Salt
• Lemon juice
• 3 g Lecithin

Finely chop the jalapeño, banana shallots, garlic and asparagus as finely as possible. Sweat the vegetables in rapeseed oil without coloring them.
Add white wine and reduce until almost dry. Pour in the cream and milk and bring to the boil. Blend the hot liquid with the spinach and butter in a jug blender. Strain back into a saucepan and heat gently. Add the lecithin and blend with a hand blender to a foam.

Garnish

• 30 leaves Nasturtium
• Spring onion tops
• 50 g Almonds
• 1 spray of lemon juice

Remove the stems from the Nasturtium. Cut spring onion tops into julienne and place in ice water.

When serving

Carefully lift the well-chilled (not frozen) Chawanmushi and place in the baked tartelette shells. Once the Chawanmushi is placed in the shells, carefully cut the tartelettes in half (if serving half a tartelette per person).

Then build with the remaining garnish on top of the Chawanmushi. Plate and serve with the asparagus- and jalapeno foam.