60 grams  powdered sugar

25 grams almond powder (commonly called almond flour)

20 grams flour

75 grams egg whites

25 grams sugar

1 tablespoon pistachio paste

·         Preheat oven to 180ºC.

·         Sift powdered sugar, almond powder & flour in a bowl.

·         Whip egg whites till soft peaks form and gradually add sugar. Continue mixing until  

       slightly stiff.

·         Fold in the dry ingredients and mix with a spatula.

·         Spoon the batter into a pastry bag and pipe a small circle on a baking tray lined  

       with parchment paper (18 cm diameter) and bake for about 15 minutes or until 

       golden brown.

·         Place aside to cool then cut the cake in a 18 cm circle.

25 grams fresh pistachios 

50 grams milk chocolate

·         Place the pistachios in a food processor and pulse for a few minutes.

·         Melt the chocolate in a bowl over hot simmering water. Remove the bowl from 

       the heat and add the pistachios and mix thoroughly.

·         Spread on parchment paper and cool in the refrigerator until hardened and then 

      chop into small pieces.

Zest of 1 yuzu

125 grams fresh cream  + additional 60 grams 

1 tablespoon honey

6 grams gelatin sheets

100 grams white chocolate, chopped

·       Soften the gelatin cold water.

·        Put the fresh cream (125 grams) in a saucepan and add the yuzu zest and heat & until lightly boiling. Strain the zest and put the cream back to a clean saucepan and add the tablespoon of honey and heat together until lightly boiling. Turn off the heat & add the gelatin. Mix well and then pour over the white chocolate and mix with a small whisk until all of the chocolate is melted. Cool.

·       Whip the 60 grams fresh cream with a whisk until soft peaks form. Mix this whipped cream into the chocolate mixture.

·       Pour the mousse into a round form (13 cm or 15 cm diameter ring) which has plastic wrap sealed on one end and refrigerate for 45 or until the mousse is set.

3  egg yolks

60 grams sugar

200 grams milk

200 grams fresh cream 

9 grams gelatin sheets

10 grams matcha powder (green tea powder)

·         Soften the gelatin in cold water. Remove water before using.

·        Stir together the matcha powder, egg yolks and sugar together in a bowl with a small whisk.

·       Boil the milk in a saucepan then pour it in the egg yolk mixture and add back to the saucepan. Heat the mixture over low heat, stirring all the time until it is lightly thickened. Do not boil.

·         Stir in the gelatin and then pour into a bowl and cool completely.

·         Whip the cream until soft peaks form.

·         Fold 1/3 of the whipping cream into the green tea mixture and mix with a 

      spatula.

·         Pour the green tea mixture back into the whipped cream bowl and mix together thoroughly.