This is much easier to make than ‘Matcha Bavarois’ and all Matcha lovers should try. You don’t like Matcha? You should try it once anyway. I am quite sure you will enjoy this dessert. It is absolutely easy to make. Heat Milk & Cream mixture hot enough so that Gelatine dissolves, then cool to set. Sounds easy, doesn’t it?
500ml (2 cups) of Milk & Cream e.g. 1 cup Milk and 1 cup Cream
1/4 cup Caster Sugar
1 tablespoon Matcha Powder
1 teaspoon Vanilla Extract
1 teaspoon Rum
2 teaspoons (*about 8g) Gelatin
2 tablespoons Water
- Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
- Place Milk, Cream and Sugar in a saucepan, sift in Matcha Powder, and mix well using a whisk. Heat over medium heat, stirring, and bring just to the boil. Remove from heat. Add soaked Gelatine, mix well until gelatine dissolves, then add Vanilla Extract and Rum, mix to combine. *Note: You can do this process using the microwave.
- Pour the mixture into jelly moulds or serving glasses. Place them in the fridge and leave to set.
- *Note: I decorated with whipped Cream (slightly sweetened) and extra Matcha Powder.
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