Matcha

Matcha Ganache

• 170 g whipping cream
• 8 g Matcha powder
• 4

Matcha Ganache

Bring the cream and lemon zest to the boil, remove from heat and whisk in the matcha powder. Clingfilm the pan and leave to infuse for 15 minutes. Bring back to the boil and pass through a muslin cloth. Melt the chocolate to 45°C, add the inverted sugar. Pour the matcha lemon cream over the chocolate in three stages. Emulsify the ganache with the butter, with a hand ble