Matcha Bavarois

Name: Matcha Bavarois
Yield: 4 servings
Cuisine: American
Ingredients: 10 grams Matcha; 3 tbsp Boiling water; 2 Egg yolks; 200 ml Milk; 60 grams Granulated sugar; 5 grams Powdered gelatin; 1 tbsp Water; 150 ml Heavy cream; 50 ml Heavy cream; 10 grams Condensed milk

cookpad.japan @cookpad_jp

I found old notes from my school days, got all nostalgic and made this recipe!

More matcha will result in a richer bavarois. If you like it rich and dark, switch the measurements for milk and cream! Recipe by Nana mama chan

I found old notes from my school days, got all nostalgic and made this recipe!

More matcha will result in a richer bavarois. If you like it rich and dark, switch the measurements for milk and cream! Recipe by Nana mama chan

cookpad.japan @cookpad_jp

I found old notes from my school days, got all nostalgic and made this recipe!

More matcha will result in a richer bavarois. If you like it rich and dark, switch the measurements for milk and cream! Recipe by Nana mama chan

I found old notes from my school days, got all nostalgic and made this recipe!

More matcha will result in a richer bavarois. If you like it rich and dark, switch the measurements for milk and cream! Recipe by Nana mama chan

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Ingredients

4 servings

10 gramsMatcha
3 tbspBoiling water
2Egg yolks
200 mlMilk
60 gramsGranulated sugar
5 gramsPowdered gelatin
1 tbspWater
150 mlHeavy cream
Topping:
50 mlHeavy cream
10 gramsCondensed milk

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Steps

1

Dissolve and blend the matcha in boiling water. Soak the gelatin in water.
2

Beat egg yolks in a pot. Stir in milk and granulated sugar, and mix thoroughly.
3

Continue stirring over low heat. Remove from heat when it's creamy and the bubbles on the surface disappear.
4

Add matcha and gelatin to the pot and mix well. Strain through a tea strainer into a bowl. Cool the bowl over ice water and mix occasionally until it has thickened.
5

Add whipped cream and mix thoroughly. Transfer to a serving container and chill in the fridge.
6

Add condensed milk to heavy cream and whisk. Top on the bavarois and serve.