🔸 YuKoMa Torte – A Japanese-Inspired Delight with Yuzu, Coconut & Matcha
Experience spring on a plate with the YuKoMa Torte — a refreshing blend of Yuzu citrus, creamy coconut, and aromatic matcha green tea. This multilayered entremet delivers a unique flavor journey with a visually elegant twist.While snow may still fall outside the window, the YuKoMa Torte brings a burst of green and freshness to your table. Inspired by Japanese flavors and adapted from a variety of high-end pastry techniques (including Antonio Bachour), this entremet showcases the harmonious combination of Yuzu, Coconut, and Matcha — hence the name YuKoMa. From its creamy mousse to its delicate matcha spiral and zesty lemon sponge, every layer is carefully crafted to deliver elegance and flavor. It’s a refined dessert that brings a hint of spring — no matter the season.
Ingredients
🍋 Yuzu Cremieux
- 80 g Yuzu purée
- 10 g sugar
- 3.4 g gelatin sheets 2 sheets
- 120 g Valrhona Inspiration Yuzu chocolate chopped
- 150 g cream
🍵 Matcha Paste
- 4 g matcha powder
- 15 g hot water
🍵 Matcha Crémeux
- 80 g coconut purée or rich coconut milk
- 10 g sugar
- ½ of the prepared matcha paste
- 1.7 g gelatin 1 sheet
- 25 g Yuzu chocolate Valrhona, chopped
- 15 g Yuzu purée
- 80 g whipped cream
🌀 Matcha Spiral Insert
- 40 g Yuzu purée
- 90 g coconut purée
- 25 g sugar
- ½ of the matcha paste
- 2.5 g gelatin 1½ sheets
🍰 Lemon Sponge
- 55 g sugar
- Zest of 1 organic lemon
- 1 large egg
- 12 g honey
- 50 g all-purpose flour
- 10 g cornstarch
- 1 pinch baking powder
- 10 g milk
- 40 g clarified butter melted and cooled
- Desiccated coconut for dusting
🥥 Coconut Mousse
- 150 g coconut purée
- 15 g Yuzu purée
- 20 g coconut liqueur e.g., Malibu
- 195 g white chocolate chopped
- 8 g gelatin 5 sheets
- 300 g heavy cream
🍶 Coconut-Yuzu Whipped Cream for Garnish
- 75 g cream
- 50 g reserved Yuzu crémeux
- 1 tsp icing sugar
🌿 Green Coconut Garnish
- 1 –2 tbsp desiccated coconut
- ½ tsp matcha powder
Instructions
Yuzu Cremieux
- Soak gelatin in cold water.
- Heat Yuzu purée with sugar until dissolved. Add gelatin and stir to dissolve.
- Pour over chopped Yuzu chocolate. Wait 1 minute, then stir and emulsify with hand blender.
- Add cream and blend again.
- Pour 250g into Tortaflex mold and freeze. Chill the remainder for later use once it thickens.
- Matcha Paste
- Mix matcha powder with hot water until a smooth paste forms.
Matcha Cremieux
- Soak gelatin in cold water.
- Heat coconut purée with sugar, stir in half the matcha paste.
- Add gelatin and stir to melt.
- Pour over chopped Yuzu chocolate and stir. Add Yuzu purée.
- Fold in whipped cream. Spread on frozen Yuzu crémeux layer and freeze.
Matcha Spiral
- Soak gelatin. Heat coconut purée with sugar.
- Stir in Yuzu purée and remaining matcha paste.
- Add gelatin and strain mixture.
- Pour into spiral mold (e.g., Tourbillon 100 ml), freeze covered.
Lemon Sponge
- Preheat oven to 175°C.
- Mix sugar and lemon zest (or blend in Thermomix).
- Whisk all ingredients except the butter, then fold in the melted butter.
- Pour into greased 18 cm springform lined with desiccated coconut.
- Sprinkle top with coconut and bake 10–15 mins until golden.
- Cool and trim into a 16–17 cm round.
Coconut Mousse
- Soak gelatin. Heat coconut purée and stir in Yuzu purée and gelatin.
- Pour over white chocolate. Wait, then emulsify.
- Blend in coconut liqueur.
- Fold in semi-whipped cream.
🧩 Assembly
- Fill Pavoni 18 cm silicone mold with 2/3 of the coconut mousse.
- Insert frozen Yuzu–Matcha crémeux disk, keeping it level.
- Cover with a thin layer of mousse.
- Place lemon sponge on top.
- Fill sides and smooth surface. Cover and freeze overnight.
✨ Decoration & Finishing
- The Next Day
- Unmold frozen cake. Let it soften slightly.
- Place frozen matcha spiral on top (fix with a dab of honey if needed).
Garnishing
- Whip coconut cream with reserved Yuzu crémeux and icing sugar.
- Pipe small dots around spiral using round tip.
- Mix desiccated coconut with matcha powder and apply to cake base.
- Optionally, decorate with sugar pearls or edible gold.
- Defrost completely before serving. Keeps well in the fridge for several days.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.