Matcha white chocolate fondant

Serves 3
1. Lightly butter the insides of the ramekins and place non-stick cooking paper, cut to fit the bottom of the ramekin, inside. Chill in fridge.
2. Melt the butter slowly in a small pot on the induction stove. Make sure it’s only warm to touch, otherwise it will overcook the chocolate. Once melted, turn o  the heat add the white chocolate, stirring constantly until smooth. Sift and stir in the matcha powder until it forms a completely smooth, green batter.
3. In a separate bowl, lightly beat the eggs and sugar until the sugar has melted. Then add to the chocolate mixture, stirring constantly as the cold eggs will start to set the chocolate. Finally, sift in the flour and cornstarch, mixing just until smooth.
4. Evenly divide the mixture between the ramekins. They should fill up to just below the inner rim (3/4 full). Then wrap and freeze for at least 4 hours, preferably overnight.
5. When ready to eat, bake for 16-18 minutes on Steam setting at 180°C. Then let the fondant rest in the ramekins for 2 minutes. Run a sharp clean knife around the edges to loosen from the mould (the knife should come up clean) before gently flipping out the fondant.

To serve
Place the fondants in the centre of the plate and decorate with fresh berries. Cut a slit into the fondant allowing the soft centre to run out. Finish with a sift of the agave sugar.