White Chocolate Mousse with Green Tea Foam

To make the white chocolate cream

In a double boiler, melt the chocolate and butter together, whisking in the egg yolks slowly

Hydrate the gelatin in cold water, squeeze out any excess liquid, and dissolve it in some warmed heavy cream

Add the chocolate mixture to the whipped cream and, finally, fold in the beaten egg whites with almond flour

Refrigerate until firm

To make the foam

Dissolve the matcha powder in the water, whisking well to combine

Hydrate the gelatin in cold water, squeeze out any excess liquid, and dissolve it in some warmed milk

Fold in the almond flour and the mixture of matcha and water

Charge into a whipping siphon (used for whipped cream) and refrigerate for at least 1 hour

Before serving, shake well and place over the white chocolate cream.