Matcha & Azuki Bean Forest Domes

 

Ingredients

For the Main Component:

1 1/2 cups heavy cream, chilled

1/2 cup whole milk

2 tbsp high-quality matcha powder

1/4 cup granulated sugar

2 tsp unflavored gelatin powder

3 tbsp cold water

For the Secondary Component:

1/2 cup canned sweet azuki bean paste (koshian or

tsubuan)

1 tbsp dark brown sugar

1 tsp water

For the Sauce / Layer / Topping:

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup water

1/4 cup sweetened condensed milk

2 tsp unflavored gelatin powder

2 tbsp cold water

1 drop moss green food coloring gel

For Garnish (optional):

1 tsp matcha powder for dusting

2 edible gold leaf flakes

4 small black sesame seeds

Directions

Bloom 2 tsp gelatin in 3 tbsp cold water for 5 minutes.

Mix azuki bean paste with brown sugar and water until

smooth; spoon into small hemisphere molds and freeze

until solid.

Whisk matcha powder and granulated sugar into the milk

in a small saucepan over medium heat until dissolved

and steaming.

Stir the bloomed gelatin into the hot matcha milk until

melted; remove from heat and let cool to room

temperature.

Whip heavy cream to soft peaks and gently fold into the

cooled matcha base.

Fill large dome molds halfway with matcha mousse,

press a frozen azuki center into the middle, and top with

more mousse; freeze overnight.

Prepare the mirror glaze by boiling sugar, water, and

condensed milk; remove from heat and stir in the

remaining 2 tsp bloomed gelatin.

Pour the hot liquid over white chocolate chips, let sit for 2

minutes, then emulsify with a hand blender and stir in the

green coloring.

Unmold frozen domes onto a wire rack and pour the

glaze (at 90°F) over them; once set, lightly dust one side

with matcha powder to create a "forest moss" effect