1 Tbsp (5g) Maeda-en Matcha Green Tea Powder
1 1/2 envelope of unflavored gelatin
5 Tbsp water
1 cup milk
1.5 cup heavy cream
1/2 cup sugar
For Red Bean Topping
5 Tbsp sweetened red bean paste
whipped cream for garnish
For the Matcha Sauce
1 Tbsp (5g) Maeda-en Matcha Green Tea Powder
3 Tbsp lukewarm water
1.5 Tbsp sugar                                                                            

1. Mix Matcha sauce ingredients together and cool in refrigerator.
2. Disperse the gelatin in water. Let stand 10 minutes until softened.
3. Whisk half of the heavy cream to a stiff peak.
4. Heat milk, sugar and remainder of the heavy cream over medium heat in saucepan, whisking constantly.
5. Add the Matcha powder very gradually, pouring it through a strainer.
6. Remove from heat and add softened gelatin, stirring continuously until gelatin dissolves completely to make Blancmange.
7. Place the pan over a bowl of ice water, fold the heavy cream into the mixture.
8. Pour the Blancmange into a dessert size bowl.
9. Refrigerate until firm.
10. To serve, decorate the top of Blancmange with whipped cream and sweetened red bean paste, pouring Matcha sauce on side.

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Jungmin Nam