1 1/2 cups whole milk (I used soya milk)
1/4 cup + 2 tbsp sugar
1/8 tsp salt
2 gelatin sheets, soaked in cold water until softened and drained, or 1.5 tsp powdered gelatin, softened in 2 tbsp cold water
2 tbsp matcha powder
1 tbsp fresh squeezed lemon juice
whipped cream
Put the milk, sugar, and salt in a small saucepan and warm over medium heat just until bubbles begin to form around the edges. Add the gelatin and stir until dissolved.
Remove from the heat and let the mixture sit until it cools to room temperature.Whisk the green tea powder and lemon juice into the gelatin mixture and continue whisking until the green tea powder dissolves completely (a hand blender makes this easier.)
Strain the mixture through a fine mesh sieve. Divide among eight small serving bowls or cups and refrigerate, uncovered, until set, about 3 hours.
Garnish whipped cream.
Recipe found here: Pittsburgh needs eated
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