‘Bavarois’ is a creamy jelly dessert. When Matcha is mixed with milk, cream, white chocolate or sweetened condensed milk, the Matcha flavour becomes so mellow with its distinctive bitterness. I finally started liking Matcha after having hated it for many years. This ‘Matcha Bavarois’ is not too sweet, so it would be nice to be served with ice-cream or ‘Tsubu-an’.


4 to 6 Servings


Milk 1 cup
White Chocolate 50g
Sugar 1/4 cup
Matcha Powder 1 tablespoon
Gelatine Powder 2 teaspoons (6g)
Water 2 tablespoons
Cream 1 cup *whipped

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak.
  2. Place Milk, White Chocolate, Sugar and Matcha in a saucepan over low heat, stirring until the White Chocolate and Sugar dissolve. Remove from heat.
  3. Add soaked Gelatine and mix well until gelatine dissolves.
  4. When the mixture is cool and started thickening, add whipped Cream and mix well.
  5. Pour the mixture into glasses. Place them in the fridge and leave to set.