Because I love green tea, I tried many different variations of this creamy dessert. I like it best made with a mixture of normal milk and soy milk because it gives it a smoother texture.
2 people made this
200ml soy milk
1 teaspoon green tea powder (matcha)
50g icing sugar
1 teaspoon powdered gelatine
200ml fresh cream
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Method Prep:10min › Cook:5min › Ready in:15min
In a heavy based saucepan, over medium heat, bring the milk and soy milk to the boil, stirring occasionally with a whisk. Add green tea powder and icing sugar; whisk briskly so no lumps form.
Once everything is evenly mixed, stir in gelatine powder and turn off the heat.
Place the bottom of the pan in ice-cold water, and wait for mixture to start to thicken. Once thickened, add the cream and gently stir. Pour the mixture through a sieve and then evenly pour into 6 ramekins or glasses. Let chill in the fridge for at least 1 hour.
Serve sprinkled with soybean flour (kinako) and black sugar syrup.