Matcha flavoured Milk Jelly can be tricky to make, because Matcha Powder tends to settle at the bottom. You need to cool the jelly mixture first, then stir well before placing it in the fridge. If you don’t do anything and let the Matcha Powder settle as it does, the result looks like this. When you turn out the jelly onto a plate, the bitter Match Jelly comes to the top. Looking good!

Makes

2 to 3 Servings

Ingredients

2 teaspoons Gelatine Powder
2 tablespoons Water
4 tablespoons Sugar
1 to 2 tablespoons Matcha Powder *Today I added 2 tablespoons
400ml Milk
A few drops Vanilla Extract

Method
  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
  2. Place Sugar and Matcha in a saucepan, blend well, add Milk, and mix well. Heat over medium heat and bring close to the boil, but you don’t need to boil. Remove from heat. *Note: This process can be done in the microwave.
  3. Add the Gelatine mixture and stir until Gelatine dissolves. Remove the foam on the surface if you want to do so. Pour the mixture into jelly moulds. When cool enough, place them in the fridge and leave to set.
  4. Matcha Powder would settle at the bottom of the jelly moulds. When you turn out the jelly onto plates, the darker coloured bottom comes to the top. You may wish to decorate the jelly with whipped Cream.