Beat the egg whites in a large mixing bowl until fluffy. Continue beating and add the granulated sugar gradually. Sift together the powdered sugar and corn starch then add to the mix.
Mix 1/6 of the meringue with black food dye and add to a piping bag. Fill another piping bag with the rest of the meringue.
Squeeze the meringue into the shape of a sheep on the back of a silicon mould. Use black meringue to make the face. Make the the ears and eyes separately Bake for 2 hours at 80 degrees.
MATCHA MOUSSE
Over low heat, mix together white chocolate and milk until all the chocolate melts. Remove from heat.
Soak gelatin in cold water. Once bloomed, squeeze excess water out and add gelatin to milk mixture. Mix until fully incorporated.
Add sugar and matcha powder to double cream and mix for 7 minutes.
Once milk has cooled, carefully fold whipped cream into milk mixture.
RED BEAN PASTE CREAM & ASSEMBLE
Make the Red Bean Paste Cream
Whisk double cream until light and fluffy. Fold in red bean paste.
Assemble
Pour the matcha mousse into silicone moulds filling up 1/3 of the way. Pipe a dollop of the red bean paste cream in the centre, then cover with the rest of the matcha mousse. Chill in the freezer.
Remove from freezer and allow to thaw. Remove from the silicone mould. Place the meringue over the mousse and attach the eyes and ears with icing.
