Recipe by KitchenManiac
This is a very unique sweet. Nice pale green in colour, extremely light and refreshing. From Marie Claire Style "Sweet" cookbook by Jody Vassallo. Does not include freezing time.
Top Review by MEAN CHEF
I made this for my neighbor and had to borrow some of her special stash of green tea to make it. I tasted it and didn't particularly care for it, but I don't like tea. My neighbor and her husband loved it and raved about the recipe. It worked just as directed.
- 1⁄3 cup japanese green tea (sencha)
- 1 cup milk
- 2 cups cream
- 1⁄2 cup caster sugar
- 1 1⁄2 sheets gelatin or 4 teaspoons powdered gelatin
Directions See How It's Made
- Add green tea, milk, cream and sugar in a pan and heat slowly till sugar is completely dissolved and the mixture is about to boil.
- Remove from the heat and allow the mixture to"brew" for 10 minutes.
- Strain the infusion back into a clean pan.
- Soak the gelatine in 3 tablespoons of warm water until it is spongy.
- Whisk into the cream mixture and heat gently until the gelatine has dissolved.
- Pour into 4 lightly greased 150ml (5 fl oz) moulds or chinese teacups.
- Refrigerate till they are set.
- Serve them in the pretty teacups when ready, or turn them out onto individual plates.