Matcha Spheres with Lime and Raspberry

Raspberry insert: Soak the gelatin in ice-cold water. Heat the raspberry puree and powdered sugar in a pot, remove from the heat and dissolve the soaked gelatin in it. Distribute the fruit puree into six wells of the small silicone mould. Freeze at least 4 hours, better overnight.

Matcha biscuit: Preheat the oven to 180°C top/bottom heat. Line a baking sheet with baking paper or a silicone mat. Separate the eggs. Dissolve the matcha in the hot water. Whip the egg whites with a pinch of salt and sugar. Gently stir the yolks and matcha together. Sift the flour over it and fold in with the ground almonds. Spread the batter about a finger thick on the baking sheet and bake about 10-12 minutes. Let cool, then cut out 6 circles about 7 cm in diameter.

Matcha and lime cream: Soak the gelatin in ice-cold water. First mix the Greek yogurt with lime juice and powdered sugar. Then divide the cream into two equal parts. For the LIME part: add lime juice and, if needed, powdered sugar to the first half of the yogurt cream. Dissolve 1 leaf of soaked gelatin in a small pot over low heat, gradually adding 2-3 tablespoons. Mix into the lime cream (balance) and add to the rest of the cream. Set aside. For the MATCHA part: dissolve the matcha in the hot water and pour it through a sieve into the second portion. Dissolve the second gelatin leaf as above and adjust with matcha. Whip the cream until creamy, divide into two equal parts and fold one into the lime and one into the matcha cream. Place the creams into two separate disposable sachets or freezer bags. Cut the tips of the bags and pipe both creams with two hands into the six cavities of the silicone mould. Marble the green and white cream with a toothpick or skewer using plunging movements. Now take the silicone mould with the raspberry hemispheres from the freezer, remove the hemispheres and press them round-side down into the matcha dome. The whole thing should be as full as possible.

Assembly: Spread the matcha biscuit circles on one side with lemon jelly (about 2 tbsp) and place each over the tartlets. Cover with foil and freeze at least overnight. Make sure they are absolutely level!

Fruit glaze: Soak the gelatin in cold water. Put water and sugar in a pot and add the thinly sliced lemon or 2 lime peels. Bring everything to a boil. Remove from the heat, cool briefly, then dissolve the well-squeezed gelatin in the warm liquid. Pass through a fine sieve. When the glaze is about 28°C, take the frozen tartlets from the freezer, place them on a rack and coat with a brush. Repeat if needed. Decorate the cake and let thaw about 2 hours. (Leftover fruit glaze keeps in the fridge for a few days and can be reheated and dissolved over gentle heat.)