Frozen Coconut Matcha Crystal Domes with VanillaCream Core

Ingredients

For the Matcha Coconut Mousse:

1 can (13.5 oz) full-fat coconut milk, chilled overnight

1 tbsp ceremonial grade matcha powder

1/3 cup powdered sugar

1 tsp vanilla extract

1 tbsp gelatin powder bloomed in 2 tbsp water

For the Vanilla Cream Core:

1/2 cup mascarpone cheese, softened

2 tbsp heavy cream

1 tbsp powdered sugar

1 tsp vanilla bean paste

1/2 tsp gelatin powder bloomed in 1 tbsp water

For the Crystal Mirror Glaze:

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

1 tbsp gelatin powder

1/2 tsp matcha powder (for a light green tint)

For Garnish (optional):

Toasted coconut flakes

Edible silver leaf

Sifted matcha

Directions

Whisk mascarpone, 2 tbsp cream, powdered sugar, and

vanilla bean paste until smooth; stir in melted bloomed

gelatin.

Pour into small semi-sphere molds and freeze for 2 hours

until solid.

Scoop the solid cream from the top of the chilled coconut

milk can (discarding the liquid) and whip with powdered

sugar, vanilla, and 1 tbsp matcha until thick.

Stir the large portion of melted bloomed gelatin into the

matcha coconut mixture.

Fill large dome molds halfway with the matcha mousse,

press a frozen vanilla cream core into the center, and top

with more mousse.

Freeze the domes for at least 6 hours until rock solid.

To make the glaze, simmer sugar, water, and condensed

milk; remove from heat and whisk in gelatin and white

chocolate chips.

Sift in the 1/2 tsp matcha for a translucent crystal green

tint and blend with an immersion blender until smooth;

cool to 91°F.

Unmold the frozen domes onto a wire rack and pour the

glaze over them in a fluid, circular motion.

Let set in the refrigerator for 20 minutes before

garnishing with toasted coconut and silver leaf.