Matcha mascarpone pots

Matcha mascarpone pots

By
From
JapanEasy
Serves
4-6
Photographer
Laura Edwards

Matcha is the espresso of green tea – thick, intense, sharp and short. Its bitterness is invigorating for some, off-putting for others, but it’s that intensity that makes it work so well in desserts – especially with sweet, creamy flavours like that of mascarpone or similar soft cheese. This is one of the easiest ways to enjoy matcha – even if you don’t really enjoy it on its own.

So not difficult you shouldn’t have matcha’f a problem making this in under 15 minutes

Ingredients

Quantity Ingredient
2 tablespoons full-fat (whole) milk
1 tablespoon matcha, plus a little extra for dusting
1 tablespoon vanilla extract, or seeds from 1 vanilla pod
500g mascarpone, at room temperature
75g creme fraiche
100g caster (superfine) sugar
tiny pinch salt

Method

  1. Whisk the milk and matcha together, breaking up lumps as best you can, until a thick, glossy, paint-like mixture forms. Add the vanilla and stir it through, then add the mascarpone, crème fraîche, sugar and salt.
  2. Whisk until everything is smooth and incorporated, then keep whisking to thicken and aerate. You are essentially making a whipped cream using the fat in the cheese. Stop whisking when soft peaks form, then spoon into cups or glasses. Sprinkle a little matcha on top of each before serving.
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