Matcha Jelly, created in collaboration with Tanguy Charbonnet, Food & Beverage Director at Jackalope Hotels. Matcha, coconut milk and white chocolate set into a half-sphere jelly, then filled with a fresh strawberry and lemon centre for a bright contrast. Finished with a sprig of mint.
Mathca & white chocolate jelly
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1
Combine the coconut milk, white chocolate and sugar in a saucepan. Warm gently, stirring, until the chocolate melts and the sugar dissolves, keeping it at a gentle simmer.
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2
Whisk the matcha into a small splash of the warm mixture first to smooth out any lumps, then stir it back through the pan.
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3
Soak the gelatine sheets in a bowl of ice-cold water for about 5 minutes, until soft.
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4
Squeeze out the excess water, then whisk the gelatine into the warm matcha mixture until fully dissolved.
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5
Strain through a fine sieve for a smooth finish.
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6
Pour into half-sphere moulds and refrigerate for at least 4 hours, until fully set.
Strawberry jam centre
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7
Blend the strawberries, lemon juice and sugar until smooth.
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8
Warm the purée in a saucepan until just simmering.
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9
Soak the gelatine sheets in ice-cold water until soft, squeeze out the excess, then stir into the warm purée until dissolved.
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10
Cool to room temperature before using.
Assembly
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11
Use a small melon baller or spoon to hollow a cavity in the centre of each.
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12
Fill with the cooled strawberry jelly.
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13
Refrigerate for a further 30 minutes to set the centre.
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14
Top each with a fresh mint leaf just before serving.
