Aerated Matcha Bavarian with Tempered White Chocolate & Sesame Snap

Instructions

1. 1

   Wipe your counter. We are making a clean dessert, so we start with a clean station. Bloom 3 grams powdered gelatin in 15 grams cold water in a small bowl. Stir briefly and set aside.

   2 min

   Tip: Label the bowl with a strip of painter's tape if you're managing multiple prep bowls. Precision is freedom.

2. 2

   In a medium bowl, whisk together 40 grams egg yolks, 50 grams granulated sugar, and 12 grams ceremonial grade matcha until it forms a thick, vibrant green paste. Sifting the matcha first prevents bitter clumps.

   3 min

   Tip: If the paste feels impossibly stiff, don't panic. The hot milk will smooth it out.

3. 3

   Heat 200 grams whole milk in a small saucepan over medium heat just until it steams. Slowly stream half the hot milk into the matcha paste while whisking continuously to temper the eggs. Pour the tempered mixture back into the saucepan.

   7 min

   Tip: We temper the eggs so we don't accidentally make sweet, green scrambled eggs. Respect the temperatures.

4. 4

   Cook the custard over medium-low heat, stirring constantly with a spatula, until it reaches 180°F (82°C). Remove from heat immediately. Stir in the bloomed gelatin until completely dissolved. Strain through a fine mesh sieve into a clean bowl set over an ice bath.

   3 min

   Tip: Let the base cool over the ice bath until it thickens slightly but doesn't fully set (about 70°F/21°C). Stir occasionally so the edges don't gel prematurely.

5. 5

   While the base cools, separate your chopped 150 grams high-quality white chocolate. Place 100 grams into a heatproof bowl and reserve the remaining 50 grams for seeding.

   5 min

   Tip: White chocolate is notorious for burning because of the milk solids. Keep your double boiler at a gentle simmer, not a rolling boil.

6. 6

   Place the bowl with 100 grams of chocolate over a pot of barely simmering water. Melt until it registers exactly 110°F (43°C) on an instant-read thermometer. Remove from heat. Gradually stir in the reserved 50 grams of chocolate until the temperature drops to 80°F (27°C). Briefly place back over the water for 3-5 seconds to warm it to 82°F (28°C).

   10 min

   Tip: This is the seeding method. It guarantees a structural snap that contrasts our airy bavarois.

7. 7

   Pour the tempered white chocolate onto a sheet of parchment paper. Spread it into a razor-thin, even layer with an offset spatula. Immediately scatter 10 grams toasted black sesame seeds, the zest of 1 lemon, and 2 grams flaky sea salt evenly over the surface. Let it set at room temperature.

   5 min

   Tip: This is a one-contrast upgrade. The savory sesame and bright lemon cut through the cocoa butter fat instantly.

8. 8

   In a chilled bowl, whip 200 grams heavy cream until it holds soft, floppy peaks. Do not overwhip; stiff cream will result in a grainy, split bavarois.

   5 min

   Tip: Stop whipping when the whisk leaves a trail but the cream still collapses slightly. We want aeration, not butter.

9. 9

   Check the matcha base—it should be room temperature (70°F/21°C) and slightly viscous. Gently fold the whipped cream into the matcha base in two additions until no white streaks remain. Pour into a parchment-lined 8x4 loaf pan or individual ring molds.

   5 min

   Tip: Folding is about confidence and care. Cut down the middle, scrape the bottom, fold over. Repeat.