WHAT YOU NEED

Black sesame seed shortcrust

1 In a mixing bowl with a paddle, mix the room temperature butter, salt and icing sugar;

2 when smooth, add the almond meal, flour and black sesame

3 Add the egg yolks last

4 Flatten the dough and reserve in the fridge. Flatten to 3mm for the tarts

5 Cut to desired length and bake until golden brown

6 reserve in a cool place, and have it ready when you finish the dessert

Raspberry cream

1 whisk, eggs and sugar, while boiling the raspberry puree

2 Boil the mix together and cook on the stove

3 Add the soften gelatine and lime juice, then emulsify with the butter

Green tea cream

1 Whisk, egg yolk, sugar and corn flour while boiling the cream,milk and green tea powder

2 Boil mix together and cook on the stove

3 Add the soften gelatine, then emulsify with the butter

4 Pour in the small round Flexipan sphere, or lie flat on a tray at 0.5cm thickness

Green tea white chocolate mousse

1 Soften the gelatine in cold water and warm up

2 Melt the white chocolate; boil the cream, vanilla and greentea powder, then add the melted gelatine to the mix. Keep this mixture at 50°C when adding the whipped cream

3 Whip the cream to a soft peak consistence

Chocolate spray

1 Warm cocoa butter in microwave and pour over the white chocolate and green chocolate powder

2 Using a bamix blender, ensure food colouring is well mixed

3 Spray over the frozen cake when mixture is at 29°C

Raspberry jam

1 Place all ingredients in a pot and bring to the boil

2 Consistently stir until it’s thick, and until temperature reaches105°C

3 Cool down and pipe on the sprayed cake

4 Garnish with gold leaf