Name: High-protein matcha mousse domes
Yield: serving
Cuisine: Chocolate
Ingredients: 500 ml quinoa; 250 ml lamb bone broth; 6 egg whites; 134 g honey; 31 g chia seeds; 45 ml water; 20 g matcha; 6 egg yolks; 107 g sugar; 250 ml lamb bone broth; 394 g coconut cream; 140 g white chocolate; 500 ml cooked quinoa mixture; 21 g dark cocoa powder; 21 g honey; 20 Medjool dates; 2 g salt; 2.5 ml vanilla extract; 30 ml water; 50 g flaked almonds; 160 g white chocolate

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Ingredients (21)

Cooke quinoa

500 ml	quinoa
250 ml	lamb bone broth
6	egg whites
134 g	honey
31 g	chia seeds

Matcha mousse

45 ml	water
20 g	matcha
6	egg yolks
107 g	sugar
250 ml	lamb bone broth
394 g	coconut cream
140 g	white chocolate

Cocoa quinoa base

500 ml	cooked quinoa mixture
21 g	dark cocoa powder
21 g	honey
20	Medjool dates
2 g	salt
2.5 ml	vanilla extract
30 ml	water
50 g	flaked almonds

White chocolate dome

160 g

white chocolate

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Method:

Cooked quinoa

Blend all the ingredients together in a food processor till smooth.

Place the mixture in a saucepan, over medium heat, and cook until soft and all

liquids have evaporated.

Cocoa quinoa base

Add all the ingredients except for the bone broth to a food processor.

Start pulsing the processor and slowly add the broth until all the ingredients have

just started binding.

Line a baking tray with parchment paper and spread the quinoa paste on to the

baking tray.

Bake the paste at 180C for 20 minutes.

Matcha mousse

Mix egg yolks and sugar together in a bowl.

Slightly heat the broth in a saucepan and gradually add to the egg yolk and sugar

mixture, while mixing.

Add the white chocolate and mix to melt.

Dissolve green tea in 45ml of hot water and add to the broth mixture.

Stir until all the matcha is completely incorporated and chill in an ice bath.

While the broth mixture is cooling whip the coconut cream with a hand mixer.

Fold coconut cream into the broth mixture.

Let the mousse chill in the fridge for a minimum of 2 hours.

White chocolate shell

Melt the white chocolate in the microwave. Remove the chocolate form the

microwave when half has melted, stir until completely melted.

Using a pastry brush, dip the brush in the melted chocolate and paint a layer of

chocolate in the silicone mould domes. Place in fridge to harden.

Once the chocolate layer has hardened, repeat the process twice more.

Supplied by Lamb and Mutton SA and supported by the Red Meat Industry of SA –Recipe by Kaylee Swart from the University of Pretoria, photo by Christo Harvey