Prepare the macaroon bases the night before (it’s much easier!). Now for the dome cake casings! Coat a silicon mold with melted white chocolate using a pastry brush, refrigerate, and then repeat another two or three times. While the cases set, soak 5g gelatin in cold water, heat gently (but do not boil!) 50 cl of milk and mix with 5g of powdered green tea and 150g of sugar. Incorporate the gelatin, the white of one egg (whipped into stiff peaks), and 10cl of cream (whipped to Chantilly consistency). Refrigerate for at least two hours. Fill the white chocolate bombe cases with the mousse, seal the macaroons (spread with black sesame paste) and melted chocolate, and enjoy!
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