Matcha Milk Jelly

Name: Matcha Milk Jelly
Total time: 300 s
Yield: 2 to 3 servings
Cuisine: British
Ingredients: 2 teaspoons Gelatine Powder; 2 tablespoons Water; 4 tablespoons Sugar; 1 tablespoon Matcha Powder; 400 ml Milk; A few drops Vanilla Extract

Hiroko Liston @hirokoliston

Melbourne, Australia

Matcha flavoured Milk Jelly can be tricky to make, because Matcha Powder tends to settle at the bottom. You need to cool the jelly mixture first, then stir well before placing it in the fridge. If you don’t do anything and let the Matcha Powder settle as it does, the result looks like this. When you turn out the jelly onto a plate, the bitter Match Jelly comes to the top. Looks better, doesn’t it?

Hiroko Liston @hirokoliston

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Ingredients

5 minutes plus cooling time

2 to 3 servings

2 teaspoonsGelatine Powder
2 tablespoonsWater
4 tablespoonsSugar
1 tablespoonMatcha Powder
400 mlMilk
A few dropsVanilla Extract

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Steps

5 minutes plus cooling time

1

Sprinkle gelatine powder into water in a small bowl and soak for 5-10 minutes.
2

Place sugar and matcha in a saucepan, blend well, add milk and vanilla, and mix well. Heat over medium heat and bring close to the boil, but you don’t need to boil. Remove from heat. *Note: This process can be done in the microwave.
3

Add the gelatine mixture and stir until gelatine dissolves. Pour the mixture into jelly moulds. Remove the foam on the surface if you want to do so. When cool enough, place them in the fridge and leave to set firmly.
4

Matcha powder would settle at the bottom of the jelly moulds. When you turn out the jelly onto plates, the darker coloured bottom comes to the top. You may wish to decorate the jelly with whipped cream.