Cut the cold butter into small cubes.
Add all the ingredients to a paddle mixer and mix until a sandy texture is obtained.
Store in the fridge covered with plastic film until use.

Melt the white chocolate and mix with the almond paste.
Add the cereals and crumble until a loose dough is obtained.
Spoon into moulds and store in the fridge.

Heat a section of the purée. 
Add the gelatine sheets and finally incorporate the remaining purée.
Pour 6 g into a 3 cm diameter disc.

Mix the cream with the corn starch and sugar, heat to approximately 85°C and infuse with the vanilla pod for a few minutes.
Add the gelatine sheets and Kirsch.
When the base is around 30°C, incorporate the semi-whipped cream.

Blend all the ingredients together with a hand blender and strain.
Pour into a siphon with 3 charges, shake vigorously.
Pipe into plastic glasses with 3 holes in the lower corner of the glass.
Cook in the microwave at 900W for approximately 40 seconds.

Melt the white chocolate at around 40/45°C.
Add the green tea powder, mix and temper correctly.
Spread out and cut into thin sheets of 14 x 6 cm for the interior and 7 x 7 cm for the decoration.
Create thin shavings for decorating the cake.

Add the powdered milk to the water, boil with the sugar and glucose syrup.
Add the condensed milk and gelatine sheets.
Pour over the couverture.
Emulsify well and strain.
Keep cold and use at 40°C over frozen desserts.

Once baked, mix the crumble with the cereals, chocolate and almond paste.
Spoon into the base of 6 cm half sphere moulds and leave to crystallise.
Prepare the kirsch cream mousse and fill the base moulds.
Create the top by filling the globe mould and alternating the Griotte cherry jelly and two green tea sheets.
Freeze and once frozen, spray the base with white chocolate and glaze the top with the green tea glaze.
Decorate with a green tea and chocolate sheet, green tea sponge and fresh shoots.