This satine is a variation on a recipe from Pichet Ong's cookbook "The sweet spot" which a friend Colin Haydu (an elf in the house we live in...) introduced me during while cooking for one of our Chinese New Year teas. I love the delicate flavors in asian deserts and they are a welcome break from the overpowering sweetness of most state-side deserts. I'm a tea lover and anything with matcha is bound to make its way into my list of favorites. I adapted Ong's recipe to make his green tea pudding softer...more like Pierre Herme's famous satine. Unexpectedly the matcha particles settled at the bottom of the antique serving bowls my mom gave me forming a lovely sauce at the bottom...
Although it takes time to set, this is one of the easiest desserts I've ever made and takes little over five minutes to cook. To keep your matcha tea fresh, try keeping it in the refrigerator.
Green Tea Satine
2 1/2 tsp gelatin(powdered variety)
4 tbps boiled water
2 cup milk
4 tbsp high quality matcha
2 tsbp granulated sugar
Boil milk on stove top and stir in the sugar until dissolved. Temp the gelatin by pouring the 4 tbsp of water into a small cup and stirring in the gelatin until dissolved. Add the matcha to the boiling milk with a whisk and beat until no more clumps are visible. Add gelatin and stir until incorporated....pour until serving dishes and let it cool for a couple of hours in the fridge.
No comments:
Post a Comment