Matcha Jelly — Two Layers of Matcha Perfection

Umami-rich matcha jelly. Two shades of green, one perfect spoonful.

This simple recipe comes together with just two bowls and a little patience while it chills. Finish with a cloud of whipped cream and watch it disappear in seconds.

Author

Two layers of green, one irresistible spoonful — bittersweet matcha jelly meets silky matcha milk

Servings

1 cup

Category

Sweets

Cuisine

Japanese

Ingredients

• 200 ml Hot Matcha Tea
• 35 g sugar
• 5 g gelatine
• 50 ml water
• 160 ml milk
• 5 g gelatine
• 50 ml water
• 35 g sugar
• 3 g Matcha
• 40 ml water (for the Matcha)

Directions

1. Soak 5 g gelatine in 50 ml water.
2. Stir 35 g sugar into the 200 ml of hot matcha tea until dissolved.
3. Whisk the gelatine into the hot tea.
4. Pour the mixture into serving glasses, filling each about halfway.
5. Refrigerate for around 1 hour, or until set.
6. Soak 5 g gelatine in 50 ml water.
7. Sift 3 g matcha powder, whisk into 40 ml water.
8. Stir the matcha into 160 ml milk, with 35 g sugar.
9. Whisk the gelatine in to the Matcha Milk until fully dissolved.
10. Gently pour over the set matcha jelly to create the second layer.
11. Back to the fridge, until both layers are set.
12. Bon appétit!