Matcha Parfait

• About 75 g (2⅔ oz.) egg yolks
• 60 g (2 oz.) granulated sugar
• 95 g milk
• 10 g (⅓ oz.). matcha
• 210 g (7 oz.) whipping cream

White Chocolate Glaze

• 150 g (5 oz.) white chocolate, chopped
• 50 g (1⅔ oz.) cocoa butter
• Toasted brown rice

To make the matcha mousse, add some of the milk to the matcha, dissolve, and mix with rest of the milk. Mix the egg yolks and granulated sugar well and combine with the matcha milk. Heat in a water bath, keeping it at 180°F (82°C) and stirring continuously, until thickened.

Whip the mixture in a mixer until it cools to room temperature and combine with freshly whipped cream. Pour into a tray 1 in. (2.5 cm) deep, flatten the surface and freeze. Cut into discs 1¾ in. (4 cm) in diameter and keep frozen.

To make the white chocolate glaze, melt the white chocolate and cocoa butter in a bowl in a hot water bath, controlling the temperature to keep it below 105°F (40°C). Skewer each frozen mousse disc with a toothpick and coat the bottom and sides with the white chocolate glaze. Roll in the toasted brown rice.