Servings: 6

Matcha Gelato: subheading: Matcha Gelato:
500g milk 500g milk
75g thickened cream 75g thickened cream
110g caster sugar 110g caster sugar
25g Base 50 25g Base 50
12.5g matcha powder 12.5g matcha powder
Dulce Cremeux: subheading: Dulce Cremeux:
175g white chocolate callets 175g white chocolate callets
250g milk 250g milk
2 egg yolks 2 egg yolks
55g caster sugar 55g caster sugar
20g cornflour 20g cornflour
1 sheet titanium gelatine, bloomed 1 sheet titanium gelatine, bloomed
250g thickened cream, whipped 250g thickened cream, whipped
Pistachio Monte: subheading: Pistachio Monte:
180g white chocolate callets 180g white chocolate callets
100g pistachio paste 100g pistachio paste
60g caster sugar 60g caster sugar
2 sheets gelatine titanium, bloomed 2 sheets gelatine titanium, bloomed
720g thickened cream, whipped 720g thickened cream, whipped
Lime Curd: subheading: Lime Curd:
2 eggs 2 eggs
50g caster sugar 50g caster sugar
50g lime juice 50g lime juice
30g butter, diced 30g butter, diced
Salted Vanilla Caramel: subheading: Salted Vanilla Caramel:
150g thickened cream 150g thickened cream
1 vanilla bean, split lengthways 1 vanilla bean, split lengthways
200g caster sugar 200g caster sugar
30g unsalted butter 30g unsalted butter
to taste salt to taste salt
Matcha Soil: subheading: Matcha Soil:
70g caster sugar 70g caster sugar
40g plain flour 40g plain flour
40g butter, softened 40g butter, softened
35g almond meal 35g almond meal
25g rice flour 25g rice flour
12g matcha powder 12g matcha powder
½ egg ½ egg
White Chocolate Disc: subheading: White Chocolate Disc:
150g white chocolate, callets 150g white chocolate, callets
Lime Yoghurt Snow: subheading: Lime Yoghurt Snow:
35g milk 35g milk
½ sheet gelatine titanium, bloomed ½ sheet gelatine titanium, bloomed
45g icing sugar 45g icing sugar
½ juice and zest of lime ½ juice and zest of lime
45g thickened cream 45g thickened cream
100g Greek yoghurt 100g Greek yoghurt

Prechill ice cream machine. Preheat oven to 170C.
For the Matcha Gelato, place all ingredients into a blender and process on high speed. Pour into a saucepan, place over medium heat and stir until mixture reaches 85C. Pass mixture through a fine sieve into a bowl and place over an ice bath to cool. Pour into ice cream machine and churn according to manufacturer’s instructions. Place into the freezer until required.
For the Dulce Cremeux, microwave chocolate for 2 minutes in 30 second bursts, stirring in between bursts until deep golden. Place milk in a saucepan and cook over medium heat until just below simmering point.
Meanwhile, place egg yolks and sugar into the bowl of a stand mixer and whisk until pale and fluffy. Reduce speed to low and slowly stir in cornflour to make a paste.
Once milk has started to simmer, slowly whisk milk into the eggs. Return mixture to the saucepan and cook over medium heat. Whisk vigorously until mixture thickens.
Add the caramelised white chocolate and gelatine and blend with a stick blender until combined.
Transfer mixture into a deep baking tray and place into the fridge to chill and firm, about 35 minutes.
Remove from the fridge and whisk until smooth. Fold in the whipped cream and set aside in piping bag.
For the Pistachio Monte, place chocolate and pistachio paste into a microwave safe bowl and melt in the microwave in 30 second bursts, until melted and stir to combine. Add the sugar and drained gelatine and stir until dissolved. Allow to cool to about 35C then gradually fold in cream until well combined. Transfer to piping bag.
Place six 7cm diameter x 2cm high ring moulds onto a lined tray. Pipe mixture into moulds and level surface with an offset spatula.
Place into the freezer until solid, about 2 hours. Using a 3cm ring cutter, cut out the centres of the frozen pistachio monte to make a donut shape. Return to the freezer.
For the Lime Curd, place eggs and sugar into a bowl and whisk until fluffy.
Bring lime juice and butter to a boil in a saucepan then remove from the heat and whisk into the egg mixture.
Place bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water.
Using a stick blender, blend until thickened and light in colour. Pass through a sieve and place into a piping bag. Set aside in the fridge to chill.
For the Salted Vanilla Caramel, place cream and vanilla into a saucepan and bring to a simmer.
Meanwhile, place sugar into a frypan and melt until deep brown in colour. Whisk in butter. Remove the vanilla bean from the cream then pour into the caramel and whisk to combine. Set aside.
For the Matcha Soil, place ingredients into the bowl of a stand mixer fitted with paddle attachment. Mix until a soft dough forms.
Spread out onto a lined baking tray and bake for 15 to 18 minutes.
Remove from the oven and set aside to cool. Transfer to a food processor and blend until fine.
For the White Chocolate Discs, place 100g white chocolate into a glass bowl and melt in microwave, in 20 second bursts, until just melted.
Stir until smooth and then add remaining 50g white chocolate and melt in microwave, in bursts until just melted.
Spread onto a sheet of acetate and allow to set. Cut out 6 x 7cm rounds. Set aside.
For the Lime Yoghurt Snow, place milk and gelatine into a small saucepan over low heat and stir, without boiling, until gelatine has melted.
Remove from the heat and add icing sugar, lime juice, zest, cream and yoghurt. Use a stick blender to combine.
Strain into a small siphon gun and charge twice with nitrous oxide, shaking well in between charges.
Siphon the mixture into a nitrogen bath and crush into a fine snow. Place onto a lined tray into the freezer.
To serve, pipe Dulce Cremeux onto White Chocolate Disc and cover with Matcha Soil. Place Pistachio Monte round into the centre of each serving bowl. Pipe some Lime Curd into the centre of the monte and cover with Salted Vanilla Caramel. Top with dressed White Chocolate Disc. Top with Matcha Gelato and add Lime Curd and Dulce Cremeux. Refresh Lime Yoghurt Snow in nitrogen bath and spoon around monte. Serve immediately.