Blue Matcha Dessert Shot
A dessert as light as a cloud, one that teases the palette with so many textures and flavours, it's delicious! Makes one dessert shot glass {230ml}
Ingredients
Layers
#1 Biscuit base
- 20 g Bourbon biscuit crumbs.
#2 Blue matcha cream
- 50 g whipping cream
- 10 g icing sugar
- 1 tsp milk with 1/2 tsp blue matcha powder
#3 Blue matcha ganache
- 10 g cream 25% fat
- 30 g white couverture chocolate
- 1/2 tsp blue matcha powder
#4 2 tbsp Bourbon biscuit crumbs.
To finish : Blue matcha powder, butterfly pea flower.
Instructions
#1 Biscuit base
- Layer at the base of glass.
#2 Blue matcha cream
- With an electric hand beater whip together the cream and sugar until firm peaks form, then whip in blue matcha concentrate a little at a time until you get the desired blue. {You might not need all the concentrate}.
- Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe over the biscuit base up to less than half of the dessert glass.
#3 Blue matcha ganache
- 1/2 tsp blue matcha powder
- Heat the chocolate and cream in a microwave safe bowl for 15-30 seconds. Stir well and add as much blue matcha powder to get a deep blue colour. Cool to room temperature.
- Gently pour the ganache over the blue whipped cream and place in the freezer for 10-15 minutes until firm.
#4
- Top the blue matcha ganache with Bourbon biscuit crumbs.
#5
- Pipe blue matcha cream over the crumb layer and flatten the top.
To finish
- Sift blue matcha powder over the top and garnish with a butterfly pea flower.