Matcha cake

Boil the milk and half the sugar.

Make a porridge out of a little cold milk and the corn starch.

When the milk is boiling, bind with the corn starch, and continue to heat the mixture.

Cool the mixture to 30°C and mix in a blender until smooth.

Soak the gelatin sheets, heat some of the milk mixture and dissolve the gelatin.

Mix this through the rest of the milk mixture with the green tea powder.

Whip the cream until it has a yoghurt consistency.

Beat the egg whites with the rest of sugar until light and stiff.

Once the milk mixture has cooled to 27°C, mix with the egg whites and fold in the whipped cream.

Sieve the matcha tea powder, flour and baking powder.

Beat the egg white and sugar until light and firm.

Whip the cream lightly.

Mix the whipped cream, flour mix and egg whites using spatula and add the egg yolks.

Spread the mixture in a tray and bake at 190°C.

Melt the butter until golden brown, strain and leave to cool.

Mix the sugar and ground almonds and add the flour, salt and grated coconut.

Add the invert sugar and egg whites and mix.

Finally, add the brown butter, heated to about 50°C.

Divide into low greased round baking mats (16 cm in diameter) and bake at 165°C for 15 minutes.

Melt the cherry purée and sugar.

Dissolve the gelatin in the cold water.

When the purée is boiling, add the whole eggs and bind to 80°C.

Remove the purée from the heat and add the gelatin.

Leave to cool to 40°C and mix in the cubes of butter.

Divide into Silmats® and freeze.