Emerald Matcha Coconut Cream Domes with GlossGlaze

Ingredients

For the Matcha Mousse:

1 tbsp ceremonial grade matcha powder

1/4 cup hot water (not boiling)

1 1/2 cups heavy cream, chilled

1/2 cup powdered sugar

1 tsp gelatin powder bloomed in 2 tbsp cold water

For the Coconut Cream Center:

1/2 cup thick coconut cream

2 tbsp maple syrup

1/4 tsp coconut extract

1/2 cup shredded coconut, finely pulsed

For the Emerald Gloss Glaze:

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1/4 cup water

1/2 cup granulated sugar

1 1/2 tbsp gelatin powder bloomed in 1/4 cup water

1 tsp matcha powder (for color)

For Garnish:

1 tsp toasted coconut flakes

1/4 tsp gold leaf flakes

Directions

Whisk coconut cream, maple syrup, extract, and

shredded coconut together then freeze in small semi-

sphere molds until solid.

Whisk matcha powder into hot water until smooth and let

cool.

Whip heavy cream and powdered sugar to soft peaks

then fold in the matcha liquid and melted bloomed

gelatin.

Fill large silicone dome molds halfway with matcha

mousse, press a frozen coconut center into the middle,

and top with remaining mousse.

Level the domes with a spatula and freeze for at least 6

hours or overnight until rock solid.

Heat water, sugar, and condensed milk in a saucepan

until simmering then stir in bloomed gelatin and pour

over white chocolate and matcha powder.

Blend the glaze with an immersion blender until perfectly

smooth and let cool to 90°F.

Place frozen domes on a wire rack and pour glaze over

each until fully coated then garnish and refrigerate for 2

hours before serving.