250g of Zephyr melted at 45C
40g of Mycryo microwaved along with 5g of matcha powder
Green tea flavoured cocoa butter is mixed with white chocolate
The mixture is poured in an ISI siphon, charged with 2 N20 cartridges
Mixture is dispensed into a rectangle shaped mould
It is vacuum sealed in the container until it doubles its volume. The terrine is then stored in the freezer until ready to use.
When you are ready, gently release the pressure by turning the knob to open. Release the aerated chocolate by dipping the mould in tepid water. Cut/ break into pieces and serve.