| Ingredient | Method |
100g heavy cream, warm 150g white chocolate coins, melted 10g butter 10g matcha powder 25g sour cream anti moist cocoa powder | ~Combine melted white chocolate, butter and matcha powder until well. ~Pour the heavy cream while still warm and mix until combine. ~Mix the sour cream until well. ~Freeze for 1 hour. ~Whisk the freezed batter until reach peak form. ~Transfer into piping bag. ~Pipe into baking mat and freeze for another 30 minutes. ~Dust with anti moist cocoa powder. |
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