- 2 tablespoons of matcha green tea
- 200 gr. white chocolate
- 1 sheet gelatin
- 250 gr. cream
- 50 grams of sugar
- Red Currants
- Bring a third of the cream and green tea to the boil until the tea is well dissolved.
- Remove from heat and add the chocolate and hydrated gelatine.
- Mix well until smooth.
- Whip the rest of the cream and gently fold into the mixture.
- Pour into glasses and refrigerate for about six hours.
- Serve with currants and raspberries.