Emerald Matcha Mirror-Glazed Strawberry Dome Cakes Silky, creamy matcha mousse with a juicy strawberry center and glossy glaze.

 

Ingredients

Nonstick spray

1 1/4 cups graham cracker crumbs

5 tbsp unsalted butter, melted

2 tbsp granulated sugar

2 cups strawberries, hulled and chopped

1/4 cup granulated sugar

1 tbsp lemon juice

1 tbsp water

2 tsp cornstarch

Pinch of salt

1 cup whole milk

2 tbsp matcha powder (culinary grade)

1/3 cup granulated sugar

3 large egg yolks

2 tbsp cornstarch

1/4 tsp fine salt

1 tsp vanilla extract

1 tbsp unsalted butter

1 tbsp powdered gelatin

3 tbsp cold water

1 1/4 cups cold heavy whipping cream

1/2 cup white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup water

1/2 cup light corn syrup

1 tbsp powdered gelatin

3 tbsp cold water

1–2 tsp matcha powder (for glaze)

Green gel food coloring (optional, to deepen the emerald

color)

Fresh strawberries (for serving)

White and black sesame seeds (optional garnish)

Directions

Lightly spray 6 silicone half-sphere molds (about 2.5–3

inches wide) and set them on a tray that fits your freezer.

Make crust: mix graham crumbs, melted butter, and

sugar. Press a thin layer into each mold and chill.

Make strawberry gel center: simmer chopped

strawberries, sugar, lemon juice, and pinch of salt for 3–4

minutes.

Whisk cornstarch with 1 tbsp water, stir in, and cook

30–60 seconds until thick and glossy.

Spoon into 6 small mounds (or into mini silicone molds),

cool, then freeze time: 1–2 hours until firm.

Bloom gelatin for mousse: sprinkle 1 tbsp gelatin over 3

tbsp cold water; rest 5 minutes.

Make matcha custard base: whisk milk, matcha, and

sugar in a saucepan; heat until steaming (don’t boil).

In a bowl, whisk yolks, cornstarch, and salt. Slowly whisk

in hot matcha milk, then return to the pan.

Cook, whisking constantly, until thick like pudding, 2–4

minutes. Remove from heat; stir in vanilla and butter.

Microwave bloomed gelatin 10–15 seconds to melt;

whisk into the warm custard until smooth.

Cool custard to lukewarm (about 15 minutes), stirring

occasionally.

Whip heavy cream to medium peaks and fold into the

custard to make a light matcha mousse.

Assemble domes: fill molds halfway with mousse, press

a frozen strawberry gel insert into the center, then cover

with more mousse.

Smooth bottoms and freeze time: at least 6 hours

(overnight best) until rock-solid.

Bloom glaze gelatin: sprinkle 1 tbsp gelatin over 3 tbsp

cold water; rest 5 minutes.

Make mirror glaze: in a saucepan, heat condensed milk,

water, and corn syrup until steaming.

Pour over white chocolate chips; rest 2 minutes, then

whisk smooth. Whisk in matcha (and a tiny bit of green

gel coloring if using).

Microwave bloomed gelatin 10–15 seconds to melt;

whisk into glaze.

Cool glaze to about 90–94°F so it coats thickly and stays

shiny.

Unmold frozen domes onto a rack over a sheet pan. Pour

glaze over each dome in one smooth pour.

Let set 5–10 minutes, transfer to plates, and garnish with

sesame seeds.

Chill time: 1–2 hours in the fridge before serving for the

creamiest texture.

Prep Time: 40 minutes

Kcal: ~390 kcal per serving (estimate)

Final line: Save this and Comment: Which flavor next?