Ingredients Jump to Instructions ↓

  1. 100ml milk

  2. 200ml soy milk

  3. 1 teaspoon green tea powder (matcha)

  4. 50g icing sugar

  5. 1 teaspoon powdered gelatine

  6. 200ml fresh cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. Once everything is evenly mixed, stir in gelatine powder and turn off the heat.

  3. 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.

  4. Serve sprinkled with soybean flour (kinako) and black sugar syrup.


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