with white chocolate and matcha

Serves 4


Raspberry sorbet

375g raspberries

60g sugar


Matcha cremeaux

100ml cream

1 egg yolk

20g sugar

1 ¼ tsp macha powder

80g white chocolate, chopped

5g milk chocolate, chopped


Roast chocolate

190g white chocolate

10g milk chocolate

2 tsp matcha powder


Matcha sherbet

1 tablespoon sugar

½ tablespoon citric acid

½ tablespoon matcha powder


Pickled raspberries

reserved raspberry puree

2 teaspoons white vinegar

16 raspberries


Macha biscuit

75g flour

50g butter

25g sugar

1 tsp macha powder

salt, to taste

1 egg yolk



fresh raspberries

  1. Pre chill ice cream machine and preheat oven to 160C.
  2. For the Raspberry Sorbet, place raspberries into canister of stick blender and blend until smooth. Strain through a fine sieve to remove seeds.  Reserve 40ml of puree to pickle raspberries. Set aside remaining puree.
  3. Place sugar and 3 tablespoons water into a small saucepan over a low heat and stir until the sugar has dissolved into a thick syrup.  Remove from heat and set aside to cool.
  4. Combine remaining raspberry puree and the cooled sugar syrup and place into ice cream machine. Churn according to manufacturer’s instructions until thick and smooth. Set aside in the freezer.
  5. For the Macha Cremeaux, place cream in a small saucepan, set over medium heat, heat to scalding point and remove from heat.  Meanwhile, lightly whisk egg yolk, sugar and macha powder in a medium bowl. Add a little of the hot cream, whisking to combine, then add the remaining hot cream and whisk well to combine.  Return the mixture to the saucepan and stir over a low heat continuously until the mixture thickens to a custard and can coat the back of a spoon. Remove from heat.
  6. Place white and milk chocolate into a medium bowl. Pour the hot custard, through a sieve, over the chocolate and stir until smooth and well combined.  Set aside to cool.
  7. For the Roast Chocolate, cut the chocolate into small pieces and spread onto a lined baking tray. Place in the oven, stirring occasionally to prevent it from burning, until the chocolate becomes a golden caramel colour, about 15 - 20 minutes.  Remove from the oven and allow to cool.  Place the cooled roast chocolate into the bowl of a small blender and pulse to a coarse crumb.  Mix with macha powder and set aside.
  8. For the Macha Sherbert, combine ingredients in a small bowl and set aside.
  9. For the Pickled Raspberries, place the reserved raspberry puree, vinegar and raspberries in a small bowl and stir to ensure the raspberries are fully coated. Allow to pickle for 20 minutes.  Remove the raspberries and set aside, reserving raspberry vinegar in a small serving jug.
  10. Increase oven to 180C.
  11. For the Macha Biscuit, place the flour, butter, sugar, macha powder and salt into a food processor and blitz to combine.  Add egg yolk and pulse to make a soft, smooth dough.
  12. Bring together into a ball then roll out dough between two sheets of baking paper to 2mm thick. Cut out 5cm diameter rounds and place on a well greased baking sheet.
  13. Place in the oven and bake until crisp, about 15-20 minutes.  Place biscuits on a wire rack to cool.
  14. To serve, place a spoonful of the cremeaux at one end of rectangular serving plate and swipe along the plate with a spoon.  Mix the roasted chocolate and sherbet in a bowl, and add in a line across the swipe. Pile the fresh and pickled raspberries alongside.
  15. Add a quenelle of the sorbet over the spoon of cremeaux, and arrange a biscuit leaning against the sorbet.
  16. Pour the reserved raspberry vinegar into a serving jug and serve alongside.