Do everything quickly, because both masses solidify very quickly. The main thing afterwards is to keep from eating it all even faster, it’s so delicious.
White chocolate dessert with matcha tea and strawberry confit
400g cream (33% fat)
320g white chocolate
30g matcha tea powder
230 ml of coconut milk
For the confit:
280 g peeled strawberries
80 g sugar
10 g agar-agar
12 g corn starch
Step by step recipe
Whisk very cold cream into a lush froth. Stir the matcha tea and agar-agar, pour the resulting mixture into the coconut milk and bring to a boil, stirring constantly.
Finely chop the chocolate, pour into the hot coconut mixture and melt, stirring. Gently add the whipped cream, stir and quickly pour into jars.
For the confit, chop the strawberries randomly, simmer with the sugar for 5-7 minutes, then chop with a blender. With the motor running, add the agar-agar and starch.
While still hot, spread the strawberry confit onto the chocolate base and refrigerate.