For the ricotta filling, put ricotta in a large bowl and mix with a hand blender until smooth and creamy. Add in orange & sugar and matcha tea powder, and mix through until combined. Put in the freezer at least for 10 min, or until ready to use.
For the crumble, mix together agave nectar and almond flou. Tip the mixture into a cake tin or baking tray covered with parchment paper, and press firmly down into the base to create an even layer. Bake in a preheated oven to 180C/350F for 5 min,or until golden, then allow to cool and break into crumble.
Arrange on a plate 2 tbsp of almond crumble, then with the help of 2 spoons form a quenelle (oval scoop) and arrange on top. Alternatively use an ice-cream scooper.
Decorate with red currant and dark chocolate and serve immediately. Enjoy!