Green Tea Sable Cookie
• RedMan Unsalted Butter | 68328 | 50 gm
• RedMan Icing Sugar | 9793 | 50 gm
• Salt | 58413 | 1 pinch
• RedMan Plain Flour | 1242 | 100 gm
• RedMan Bakeable Green Tea Powder (Sifted) | 63273 | 3 gm
• Water | --- | 9 gm

Raspberry Compote
• Ravifruit IQF Raspberry / Fresh Raspberry | 100049 | 200 gm
• RedMan Fine Sugar | 1416 | 40 gm

Matcha Sponge
• Egg | 12089 | 3 nos.
• Yolk | 12089 | 3 nos.
• RedMan Fine Sugar | 1416 | 70 gm
• RedMan Pure Honey | 56144 | 10 gm
• RedMan Sponge Gel | 14005 | 8 gm
• RedMan Plain Flour | 1242 | 50 gm
• RedMan Bakeable Green Tea Powder | 63273 | 8 gm
• RedMan Unsalted Butter | 68328 | 8 gm

Green Tea Chocolate Coating
• Bakeway White Cocoa Compound | 53671 | 300 gm
• RedMan Bakeable Green Tea Powder (Sifted) | 63273 | 3 gm

Matcha Mousse
• RedMan UHT Milk | 103602 | 150 gm
• Grand Fermage 35% Whipping Cream | 58611 | 50 gm
• RedMan Bakeable Green Tea Powder | 63273 | 4 gm
• RedMan Icing Sugar | 1410 | 50 gm
• RedMan Gelatine Fish Powder | 53928 | 6 gm
• Grand Fermage 35% Whipping Cream | 58611 | 200 gm

Vanilla Chantilly Cream
• Grand Fermage 35% Whipping Cream | 58611 | 150 gm
• RedMan Icing Sugar | 1410 | 15 gm
• RedMan Vanilla Bean Paste | 67817 | 1/4 tsp

**Method**
1. Mix all the ingredients in a stand mixer with the paddle attachment until combined.
2. Roll to 4mm in thickness and let chill in the fridge for at least 30 minutes before slicing and baking.
3. Cut out the desired shape with a cutter and place evenly spread out on a baking tray with a perforated silicon mat.
4. Bake at 165 (fan) 175 (no fan) degree Celsius for about 20 to 25 minutes. Let cool completely before use.

**Method**
1. In a pot, combine the 2 ingredients together.
2. Heat over a medium flame, stirring occasionally.
3. Cook till it comes to a boil and let boil for about 2 - 3 minutes.
4. Let set in a tray or plate with cling wrap on the bottom.
5. Freeze in the freezer until completely frozen before cutting to use.

**Method**
1. Microwave the butter till melted completely and set aside to cool.
2. Whisk up the egg, yolk, sugar, honey and sponge gel till pale and fluffy.
3. Sievel the flour and green tea powder.
4. Gently fold the dry ingredients into the egg mixture.
5. Mix a portion of the batter into the melted butter and gently fold it back.
6. Spread the batter into a 25 x 32cm tray lined with baking paper and bake in a preheated oven at 180 (fan) 190 (no fan) degree Celsius for 10 to 12 minutes.

**Method**
1. Melt the chocolate in a microwave 30 seconds at a time until completely melted.
2. Stir in the green tea powder.
3. The glaze is ready to use between 30 to 35°C.

**Method**
1. Hydrate the gelatine powder with 30 gm of cold water, stir well and let it set for 2 to 3 minutes before use.
2. In a pot, heat the milk, cream and icing sugar until it simmers.
3. Stir in the gelatine until it dissolves and ice bath the mix till just lukewarm.
4. Whisk up the whipping cream till soft peaks.
5. Pour 1/3 of the milk mixture into the whipped cream and mix until homogenous.
6. Fold the whipped cream in 3 parts back into the milk mixture.
7. Transfer the mousse into a piping bag and use immediately.

**Method**
1. Combine all 3 ingredients into a stand mixer with a whisk attachment.
2. Whip on high speed until medium peaks.
3. Transfer the Chantilly cream into a piping bag with desired piping tip and keep in the fridge till ready to use.

**Assembly**
1. Pipe the mousse into the mould till halfway.
2. Place the frozen compote and sponge in the middle.
3. Place in the freezer to set.
4. Once the matcha mousse is frozen, remove from the silicon mould and place back into the freezer until ready to glaze with the chocolate coating.
5. Prepare the chocolate coating in a small but deep container that fits your petit gateau well.
6. Dip each petit gateau into the chocolate coating and immediately place on to the green tea sable cookie base.
7. Pipe the Chantilly cream on top and decorate with raspberry and green tea powder.