Pistachio matcha mousse cake slices dipped in chocolate

For the crunchy base, mix pistachio butter, white chocolate and roasted cadaif.

Mold the base into a round, top with a disc of pistachio biscuit and freeze. Demold and keep in the freezer.

For the pistachio marmalade, heat water with the heavy cream and pistachio paste.

Add the sugar and agar agar mixture, bring to a boil and cook for 2 minutes.

Refrigerate overnight, then work the set pistachio jelly into a smooth marmalade.

Whip the matcha ganache montee to medium soft peaks for the mousse.

Assemble upside down in a silicone cake mold, or a mold lined with plastic wrap: fill half full with matcha mousse and pipe more mousse around the borders.

Spread on the pistachio marmalade and top with the frozen crunchy pistachio biscuit insert.

Freeze overnight, demould and cut into 12 portions. Keep frozen.

For the enrobage, mix melted cocoa butter with dark chocolate and pass through a sieve.

Dip each frozen slice in the chocolate, one at a time, keeping the rest in the freezer.

For the pistachio brittle, combine pistachio paste with cocoa butter, spread into discs and top with toasted pistachios and cocoa nibs.

Flatten, freeze to set and divide into 12 triangles.

Decorate each slice with the brittle and refrigerate the cakes a few hours to thaw.