Recipe Development Disclaimer
This dessert I’ve had in my head for weeks is part of an ongoing recipe development making a fusion of flavours between Japanese and Iraqi cuisines. I’m trying to combine my two favourite flavours, matcha with traditional Iraqi flavour tahini and date molasses (Dibis w Rashi).
This version represents the first test of the recipe. Measurements, techniques, and flavour will evolve as the recipe is refined and improved. For now watch the process of me either failing or making the best every dessert. I wouldn’t recommend to make this dessert now, wait till i hit a breakthrough because there are LOADS of adjustment i need to make…
Matcha Habibi Cheesecake
Recipe in development — currently testing to perfect a Matcha X Dibis, and Rashi dessert.
Ingredients
Tartlett
- 50 g unsalted butter shaved frozen
- pinch of salt
- 36 g powdered sugar
- 10 g matcha powder
- 15 g corn starch
- 18 g egg
- 85 g flour
Maamoul base
- 55 g fine semolina
- 22 g melted ghee
- 0.3 g yeast Yeast mix (1/3)
- 0.4 g sugar Yeast mix (2/3)
- 3.3 g warm water Yeast mix (3/3)
- 7.3 g sugar
- pinch of salt
- 0.2 g ground cardamon
- 0.05 g ground nutmeg
- 0.1 g gum arabic
- 6.5 g orange blossom water
- 1.6 g rose water
- 3 g milk
Cheesecake filling
- 120 g cream cheese
- 30 g powdered sugar
- 40 g whipping cream
- 5 g lemon juice
- 0.5 tsp vanilla extract
- pinch of salt
Tahini Frosting
- 25 g Tahini
- 17 g Powdered sugar
- 7 g soft butter
- 15 g whipping cream
- a drop of vanilla extract
- pinch of salt
Tuile
- 25 ml water
- 30 ml sunflower oil
- 15 g flour
- pinch of salt
- 5 g Matcha powder
