Cook time: 15 mins + chilling time
Yield: prepare 4 x 200ml-capacity moulds
Ingredients:
- 7 gm (2 tsp) gelatine powder
- 40 ml water
- 2½ tsp matcha powder / green tea powder
- 250 ml milk, room temperature
- 250 ml whipping cream
- 60 gm sugar
- ½ tsp vanilla extract
- 100 gm raspberries + plus more for garnish
- 4 tsp sugar
- ½ tsp corn flour / corn starch
- 1 Tbsp water
- Mix the gelatine powder with water. Set aside until softened. Take 80ml of milk from the recipe to mix with matcha powder for later use.
- Place the remaining milk, whipping cream and sugar into a sauce pane. Heat over medium heat until sugar is completely dissolved. Add the softened gelatine powder. Stir occasionally and make sure it’s completely dissolved. Stir in the matcha powder mixture. Add vanilla extract. Drain through a fine sieve. Use a spoon to press the residing particles through the sieve if any. Mix well. Pour into the moulds. Let them sit for 30 minutes. Chill in fridge for at least 3 hours.
- Prepare the sauce: Cook raspberries and sugar over medium heat until the sugar is dissolved and raspberries are broken apart. Combine corn flour and water. Gradually stir in and cook to your preferred consistency. Drain through a fine sieve and discard the seeds. Set aside.
- To serve: Dip the mould into hot water for about 2 seconds. Turn it upside down and remove it onto a plate. Drizzle raspberry sauce and garnish with fresh raspberries.
- You can replace raspberry with strawberry.
- It doesn't need to bring the milk mixture to a boil. Make sure the gelatine powder is completely dissolved.
- If you don’t want layers, you can chill the mixture in fridge once it cools down a bit.
- To get the best results, try to get the quality matcha powder. I used 宇治 matcha green tea powder. With other brands of green tea powder, you might get only two layers. It’s still good looking though.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
