← Nouns Cooking · Dessert Parlour

Ingredients

• 2 tsp Powdered gelatine
• 3 tbsp cold water
• 1½ tbsp Matcha (green tea powder)
• 60 g Sugar
• 300 ml whole milk
• 200 ml whipping cream
• 4 tbsp sweet red bean paste (anko), to serve (optional)
• lightly whipped cream, to serve (optional)

Method

1. Sprinkle the gelatine over the cold water and leave it to swell for 5 min.
2. Whisk the matcha and sugar together in a bowl so the matcha won't clump. Heat the milk in a pan over medium heat until steaming, about 3 min; don't let it boil.
3. Pour a splash of the hot milk onto the matcha sugar and whisk to a smooth paste, then whisk in the rest of the milk.
4. Add the soaked gelatine and stir until fully dissolved, then stir in the cream. Strain through a fine sieve into a jug.
5. Set the jug in a bowl of iced water and stir for 5–8 min, until the mixture is cool and very slightly thickened. This keeps the matcha from sinking to the bottom.
6. Pour into four small glasses and chill for 3 hours, until set. Top with whipped cream and a spoonful of red bean paste.

Tips

• Use culinary-grade matcha with a bright green colour; dull, olive-coloured powder tastes stale.
• Gelatine isn't vegetarian; 1 tsp agar powder boiled in the milk for 2 min gives a firmer, vegetarian set.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Japan Honest Food Talks Japanese Cooking 101