Sakura Matcha Cake

Base
1. Mash the digestive biscuits until finely. Add in the sugar and mix well.
2. Melt the butter and mix together with the mixture.
3. Put in the mixture and press tightly into the prepared cake tin. Chill it in the chiller for later use.

Rose Pudding
1. Bloom the gelatin powder with water.
2. Boil the milk and whipping cream.
3. In another bowl, mix the egg yolk and sugar till pale.
4. Slowly add the hot mixture into egg mixture. Mix well. Pour back the mixture into the pot and continue cooking until thick.
5. Mix in GH Rose Emulco. Melt the gelatin and mix in together.
6. Place the green tea sponge into a 5 inch cake ring. Pour into the rose mixture. Let it chill in the freezer for an hour.

Rose Mousse
1. Bloom the gelatin powder with water.
2. Whisk the whipping cream till soft peaks.
3. Boil the cream. Mix in the white chocolate. Mix well until the white chocolate is melted.
4. Melt the gelatin and mix into the chocolate mixture.
5. Mix in GH Rose Emulco.
6. Fold the whipped cream into the chocolate mixture.
7. Pour some mousse into the prepared base.
8. Put in the frozen pudding.
9. Pour in the rest of the mousse.
10. Chill it for an hour in the freezer.

Gelee
1. Bloom the gelatin powder with water.
2. Boil the water and sugar.
3. Melt the gelatin and mix into the water mixture.
4. Make it slightly cool down and pour some onto the mousse.
5. Place the sakura nicely on the gelee and let it chill for 5 minutes.
6. Pour again the gelee to cover the sakura. Chill for another 20 minutes. Serve well.