serves
4
prep
10 minutes
cook
5 minutes
serves
4
people
preparation
10
minutes
cooking
5
minutes
Ingredients
- 400 ml milk
- 400 ml pouring cream
- 1 vanilla bean, seeds scraped
- 150 g caster sugar
- 1 tbsp matcha powder
- 2 titanium-strength gelatine leaves
- 1 punnet of strawberries, finely diced
- 1 tbsp black sesame seeds
Cooling time: 30 mintues
Setting time: 3 hours - overnight
Instructions
- Over a medium heat, bring the milk, cream, sugar, vanilla seeds and pod to a simmer, stirring regularly until the sugar dissolves, then remove from the heat.
- Place a ladleful of the hot cream into a small bowl with the matcha powder. Whisk to combine the matcha so there are no lumps, and then whisk this mixture back into the pot of hot cream.
- Place gelatine leaves, one leaf at a time to ensure they don't stick together, into a bowl of cold water to soften for about 30 seconds. Once soft, squeeze out excess water and whisk the gelatine leaves into the warm cream to dissolve.
- Strain the mixture into a large jug through a fine sieve and pour into small decorative glasses. Set aside to cool to room temperature, and then place in the fridge for at least 3 hours, or until set.
- Top with strawberries and sesame seeds just before serving.
premieres on Monday 19 November at 8.30pm. The series airs Mondays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
