matcha cream, vanilla mint ice cream, honey tile, lime gel, coriander and basil lichen

Preparation time: 30 min

Preheat your four at 340 °F

• Matcha cream

  In a sauce pot, heat the milk, cream and matcha tea.  In a mixing bowl, whisk together the egg yolks and sugar until it whitens.  Pour the hot milk into the mixing bowl with egg yolks and whisk together.  Transfer this mix back into a sauce pot and heat on low while mixing continuously until the sauce thickens.  Add the rehydrated gelatin and mix until it dissolves.  Pour this mix through a fine mesh sieve directly onto the chocolate and mix well until it becomes homogenous.  Let cool.

• Honey tiles

  Start by combining your sugar and pectin (if the pectin is liquid, combine with the honey).

  In a sauce pot, melt the sugar, pectin and honey.

  Remove from the heat and add the butter and salt, then mix well.

  Pour onto a baking sheet lined with a silpat mat or parchment paper and then place it in the oven for 15 minutes at 170°C (340°F).

  Let cool.  Once cool, break it into pieces and then pass it in the food processor shortly to reach the desired size of pieces.

• Lime gel

  In a sauce pot, heat the syrup, lime juice and agar-agar, whisk to dissolve the agar-agar.  Bring to a boil and let boil for 1 minute, while continuing to whisk.  Pour into a mixing bowl and cover, transfer to the fridge for at least an hour or until it sets.

  Once set, cut into cubes and then pass it in the blender to produce a nice fluid gel.

  Transfer to an airtight container and conserve in the fridge until ready to serve.

• Basil and coriander lichen

  Place the basil and coriander leaves in your blender with the hot water and soft butter.

  Blend until you reach a liquid consistency, stopping to scrape the sides occasionally.

  Add the flour, starch, baking powder and the eggs.  Blend again, making sure there aren't any chunks.

  Pass the mix through a fine mesh sieve and then transfer to a siphon.  Do not put more than 2 cartridges of compressed gas.  Lay the siphon on its side in your fridge until ready to serve.

  Fill a small jar with the lichen to half it's height, cook in the microwave for 1 minute.  Transfer the jar to the fridge and wait for it to be completely cooled.

  Once cooled, you can remove the lichen from the jar and you should be able to tear it with your fingers.

• Plating

  In a round plate, make two nice balls of matcha cream, a chunk of herb lichen and a ball of ice cream garnished with fresh cracked pepper.

  Make nice little dollops of lime fluid gel and a tablespoon of the honey tile crumble.

  Garnish with leaves of coriander and basil.