I was so happy to finally get to use these hemisphere molds! I had been inspired by MasterChef Australia season 7 (or maybe brainwashed) that I went out and bought some hemisphere molds. Reynolds' desserts were so beautifully plated and presented on his season that I was rooting for him to win! He didn't win MasterChef, but he continued to pursue his food dream in desserts and opened up KOI Dessert Bar. If I do ever get a chance to visit Australia, I feel like I would love to visit his restaurant and actually see his creations in person rather than just online on his instagram.
By no means is this recipe up to the caliber of MasterChef worthiness. It is a simple humble recipe to showcase the wonderful flavours of matcha in a creamy smooth mousse with sweet ginger.
- 1/2 sachet of gelatin envelope
- 2 tbsp water
- 1 egg yolks
- 1/4 cup sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 1/2 tsp matcha green tea powder
- 1 1/2 tbsp warm water
- 2 eggs, egg yolks and whites separated
- 8 tsp sugar
- 20g cake flour
- 2 1/2 tsp vanilla extract
Bloom the gelatin powder in 4 tbsp of water (or follow the directions on the box) and set it aside. Dissolve matcha in 3 tbsp of warm water in a small bowl. Mix the egg yolks and sugar in a bowl until pale. Warm the milk in a small pan and dissolve the gelatin in the milk. Slowly pour the milk into the egg mixture. Add the dissolved matcha into the egg and milk mixture. Cool the bowl in ice water. Whip the heavy cream until stiff peaks. Fold the heavy cream into the cooled matcha mixture. Pour into the hemisphere silicone mold and chill for at least 2 hours in the refrigerator.
While the mousse is chilling, preheat the oven to 325 degrees F. Sift the cake flours three times. This sponge cake should be very light. Beat the egg whites until foamy and then add 2 teaspoonful of sugar until incorporated. Then add another 2 teaspoonful of sugar and beat until stiff peaks. In different bowl, lightly beat the egg yolks and 4 teaspoonful of sugar until creamy. Add vanilla extract into the yolk mixture and mix well. Whisk the sifted flour into the egg yolk mixture and then fold the egg whites into the egg yolk mixture into thirds. Pour the batter into a baking tray and drop the pan a few times on the counter to remove excess air bubbles. Bake for about 10 minutes and rotate the pan half-way. Allow the sponge cake to cool and cut out circles large enough to fit the bottom of the hemisphere mold.
Once the mousse is thoroughly chilled, it's time to assemble the bombs. Add a small dollop of ginger marmalade to the center of each hemisphere. Push it into the mousse and top off with the sponge cake. Place the mold back into the refrigerator to firm up.
In the mean time, create a chocolate glaze and then pour the glaze over each bombes and decorate. I used a chocolate ganache recipe to glaze the bombs, so it ended up bit gloppy unfortunately. Next time I know that there's a difference with a ganache glaze and a mirror glaze.