National Culinary Review

0.35 oz. matcha
2.82 oz. sugar
8.81 oz. whipped cream

1) Cut 8 ( 3½-inch) acetate squares. Roll one square to make ¾-inch-diameter tub. Tape side closed; tape bottom closed. Repeat with seven remaining acetate squares. Place tubs, closed ends down, in glass that will keep them tight together. 2) Cover gelatin with ice-cold water. When gelatin is softened, drain; dry with paper towel. Set aside. 3) Bring milk, matcha and sugar to a boil. Remove from heat; let infuse 2 minutes. 4) Strain liquid over gelatin; stir well. Cool to room temperature. 5) Whip cream to soft peaks. Gently fold into green tea mixture. Immediately fill acetate tubs. Freeze.

Smoked Pineapple Carpaccio

1 pineapple
Applewood chips soaked in water for
½-hour, drained

Method: Cut off pineapple top and
bottom. Peel; cut in four even pieces,
longwise. Cut core off each piece. Put
¼-inch-thick layer applewood chips in
bottom of saucepot; put cooling rack
in pot. Place pineapple on rack. Heat
saucepot over medium heat. When thick
smoke appears, cover with lid; remove
from heat. Keep cover on 5 minutes.
Remove pineapple; slice longwise, very
thin, about ¹/8-inch. Set aside.

Sesame Oil with Cherry Juice
4 oz. cherry juice
2 oz. sesame oil

Method: In saucepot, bring cherry juice to a boil; reduce to 1 oz. Cool. Add sesame oil (do not mix). Reserve.

At service: Place piece of semolina biscuit in center of each plate; top with black sesame seed graham cracker. Remove acetate from green tea panna cotta. Wrap panna cotta with smoked pineapple slices; place on top of graham cracker. Drizzle plate with sesame oil/ cherry juice.

“IT HELPS TO BALANCE WHAT CAN SOMETIMES BE TOO SWEET OF A DESSERT AND BRINGS A CLEAN FINISH TO A MEAL.”

— STUART TARFF

Fünfrock says chefs must infuse the green tea properly. “You can easily overdo it and get a bitter taste.” Tarff recommends that chefs are gentle when working with matcha, and always mix it into a liquid to avoid getting lumps. “You should splurge and use a high-quality matcha,” he adds. “It is worth the price to achieve a more vibrant green and more floral flavor.” Many chefs have found that matcha adds a distinctive and delightful twist of unexpected flavor and green hue to desserts. And it only takes a little to “go green.” “A little bit goes a long way, so start out with less and add more till you have the flavor you are looking for,” says McAloon.