So this was actually a concept that had been sitting around in my culinary to-do list for months. I wanted to do a dessert that featured matcha, olive oil, and goat milk, but I kept holding off on it for one reason or another. But now that I have finally caught up on a lot of my projects, I decided, screw it, let’s get it done and do it right. For the name of the dessert, it is French for hope. I sort of wanted the dessert to be an abstract homage to a Christmas tree with that naturally green look, so that’s where the tie-in lies. You can’t help but feel optimistic and cheerful when you see a Christmas tree, and I wanted that same feeling when you see this vibrant green dessert sprouting out of the wooden plate.

For the actual components, we have a matcha-goat milk-olive oil marquis with olive oil-matcha powder, bee pollen-olive oil gelato, and matcha chocolate twigs. I also garnished the dessert with nasturtiums, just because I have a ton growing in my backyard, and because I love that peppery finish that it has. It helps with toning down the sweetness of the white chocolate I used throughout the dessert. For those of you who do not know what a marquis is, it’s basically like a set chocolate mousse. It’s one of my favorite desserts to make in the winter because it is decadent and rich. For my powder, I wanted to make it resemble snow, so I used tapioca maltodextrin to accomplish that effect.

Makes enough for 6 servings:
For the olive oil gelato:
2 egg yolks
1/4 cup heavy cream
2 tablespoons granulated sugar
3 tablespoons olive oil
2 tablespoons bee pollen
a pinch of salt

Bring bee pollen, salt, and cream to a simmer. Temper the sugar, egg yolks, and olive oil with the bee pollen cream. Whisk on medium-low heat on the stove for 1-2 minutes, then pass through a sieve. Allow to cool before churning in an ice cream maker. Alternatively, freeze the ice cream base solid and puree in a food processor. Refreeze for another hour to set the ice cream. Dip a spoon into warm water to make the quenelles or rocher. I highly recommend pre-making those and allowing them to sit in the freezer just so that they can stay nice and firm for plating.

For the marquis:
1/2 cup white chocolate chips
1/4 cup goat milk
3 tablespoons olive oil
a pinch of salt
1 tablespoon matcha powder
2 tablespoons agar agar
1 tablespoon cornstarch

Whisk together the goat milk, olive oil, agar, cornstarch, and salt first on medium-high heat until the cornstarch has thickened the milk mixture. Turn off your stove and then fold in the matcha. Melt down the white chocolate in a separate bowl, either over a double boiler or in the microwave, and fold that into the matcha-milk mixture. Pour onto a lined sheet tray and allow to set in the freezer for at least 35-45 minutes, or until firm. Remove, beat with a paddle attachment in a stand mixer, and transfer to a piping bag for the final plating.

For the powder:
1/4 cup tapioca maltodextrin
a pinch of salt
1 tablespoon olive oil
1 teaspoon matcha powder

Mix ingredients together to form a powder. Refrigerate so that it can stay cold and firm.

For the twigs:
1/4 cup white chocolate chips
2 tablespoons matcha powder
a pinch of salt
ice

Over a double boiler, melt 3/4 of the white chocolate with salt and matcha powder. Take off heat and add in the remaining white chocolate, stirring until everything is incorporated and smooth. Transfer to a piping bag. Set up a bowl of ice with water and pipe the matcha chocolate directly into the ice-cold water to create your twigs.

To plate:
Nasturtium leaves

To plate, start with a piping of the marquis first. Press the back of a warm spoon against the dollop to form a perfect crevice for the quenelle of ice cream to sit on. Sprinkle on the powder, then the quenelle, then top with your twigs and nasturtium leaves.