White Chocolate Matcha Moss Dome

 

Ingredients

For the Main Component:

1 cup white chocolate chips

1/2 cup heavy cream

1 tsp unflavored gelatin powder

1 tbsp cold water

1/2 tsp vanilla bean paste

For the Secondary Component:

1 1/2 tbsp ceremonial grade matcha powder

1/2 cup almond flour

2 tbsp melted unsalted butter

1 tbsp honey

For the Sauce / Layer / Topping:

1/2 cup white chocolate melting wafers

1 tsp coconut oil

1/2 tsp matcha powder (for dusting)

For Garnish (optional):

3 fresh raspberries

1 small sprig of mint

Directions

Bloom the gelatin in cold water for 5 minutes.

Heat heavy cream in a small saucepan until simmering,

then pour over white chocolate chips and let sit for 2

minutes before stirring until smooth.

Stir the bloomed gelatin and vanilla into the warm

chocolate ganache until dissolved.

Pour the mixture into half-sphere silicone molds and

refrigerate for at least 4 hours until completely set.

In a separate bowl, combine almond flour, matcha

powder, melted butter, and honey to create a "moss"

crumble; bake at 300°F for 8 minutes and let cool.

Melt the white chocolate wafers with coconut oil and stir

in a pinch of matcha to create a pale green glaze.

Unmold the chilled domes, place them on a wire rack,

and pour the glaze over each to coat evenly.

Press the matcha moss crumble around the base of each

dome and dust the tops lightly with extra matcha

powder.

Garnish with a fresh raspberry and mint leaf before

serving.