Ruby & Matcha Dome

Cream the egg yolk, egg and Nussfix. Whisk the egg white and sugar into peaks. Sift the cocoa powder and starch. Alternately fold the beaten egg whites into the mixture. Then spread onto baking paper at about 8 mm thickness. Bake at 180°C (fan oven) for approx. 12–15 minutes. Cut out the round shape.

Mix praline with Matcha powder and liquid couverture and use to fill silicone hemisphere moulds (Ø 3 cm). Deep-freeze.

Stir the lime juice and icing sugar together. Dissolve the leaf gelatine with a small amount of the mixture, combine and whip. Add mixture to silicone hemisphere moulds (Ø 3 cm) and deep-freeze immediately.

Heat the sugar and egg white to approx. 50°C and beat lightly. Dissolve the softened gelatine with water and stir it in. Whip again. Melt the couverture and mix together with the redcurrant purée. Alternately fold in the whipped cream and beaten egg whites.

Dress a little mousse in the silicone mold. Put each hemisphere of Matcha Gianduja together with lime foam and press into the mold. Fill up with mousse and finish with the sponge cake. Freeze. Spray in a frozen state with a mix (70:30) of cocoa butter and Ruby couverture, in order to achieve a velvet effect.