50g Unsalted Butter
50g Sugar
50g Almond Meal
50g Flour
10g Organic Matcha Powder
50g Ivana 30% White Chocolate
10g Cocoa Butter
5g Frozen Dried Berry Crisps
50g Almond Paste

In a stand mixer with a paddle attachement, combine the room temperature butter, sifted flour and other dry ingredients. Cool down in the fridge for 1 hour and bake for 15 minutes at 140°C. Melt the Ivana 30% White Chocolate with the cocoa butter and combine with almond paste, baked crumble and berry crisps. Spread the mixture into two 7" rings and freeze.

4pcs Eggs
160g Sugar
110g Milk
65g Vegetable Oil
160g Flour
13g Baking Powder
20g Organic Matcha Powder

Sift the matcha, flour and baking powder. Whisk the egg whites with 1/2 of the sugar until you get a pale and fluffy meringue. In a seperate bowl, mix the egg yolks with the second 1/2 of sugar. Add the milk, oil and the sifted dry ingredients and mix thoroughly. Fold in the meringue. Bake in a 2 x 7'' tins at 160°C for 50 minutes.

375g Strawberry 70% Filling & Topping
40g Glucose Syrup
10g Gelatin Leaves
15g Strawberry Liquor (optional) Warm the Strawberry 70% Filling & Topping and glucose syrup to 85°C. Add in the gelatin and strawberry liquor. Pour into flexipan moulds or rings and freeze.

380g Milk
710g Heavy Cream 35%
520g Ivana 30% White Chocolate
50g Cocoa Butter
20g Gelatin
100g Fruit Nectar Strawberry

Melt the cocoa butter and Ivana 30% White Chocolate Couverture separately, then combine together. Bring the milk to a boil, add the gelatin. Add the hot milk into the chocolate mixture and emulsify. Add in the Fruit Nectar Strawberry, cool down to 35°C and make a mousse using thee whipped cream. Pipe into two moulds and insert all other frozen components.

Prepare all of the components before the mousse. Pour some mousse into 2 silicon moulds (or cake rings), leave in the freezer for 1 minute. Insert Confit, pipe more mousse, then add a layer of matcha biscuit and crumble with the crumble becoming the bottom of the cake when you turn it upside down. Fill the sides with piped mousse. Tap on the counter top to remove any airbubbles. Freeze for 10 hours. Decorate with a glaze or velvet spray.