Matcha desserts


Multipurpose green tea

Matcha tea is easy to add to many recipes thanks to its powdery texture. The green color enchants with its brightness. Especially in light foods, the color comes out beautifully. Matcha can be used to modify familiar recipes into exciting, new versions. Try these dessert recipes and enjoy the taste of matcha when you eat it.

Matcha pannacotta or Matchacotta

An Italian classic is transformed into a new one with the help of matcha. Velvety soft matchacotta creates a fresh taste experience. It is suitable as a dessert for even a fancy table.

4 servings

You need

3 dl red milk
4 dl cream
3.5 bay leaves
1 dl fine sugar
2 teaspoons matcha tea powder (e.g. Riku Matcha )
2 teaspoons of vanilla sugar

For decoration

Fresh berries such as raspberries
Whipped cream

Prepare like this

  1. Lightly grease 4 serving dishes. Glasses are also suitable for the purpose.
  2. Soak the gelatin in cold water.
  3. Measure milk, cream, sugar, matcha and vanilla sugar into a saucepan. Bring to a boil over low heat.
  4. Squeeze the gelatins and whisk into the hot liquid. Remove from the stove.
  5. Allow to cool for a while, stirring, and then divide the mixture into serving dishes. Cover and refrigerate overnight.
  6. Serve directly from the dishes or Kumoa onto plates. This is best done by placing the pans in hot water for a couple of seconds.
  7. Decorate as you wish, for example with fresh berries and whipped cream.

Matcha raw brownies

Matcha brownies are gluten and dairy free and do not require baking. Instead, time should be reserved for cooling down. These two-layer delicacies reward the effort and are real eye candy.

You need

Cocoa layer:

3.5 dl of pecans
0.75 dl cocoa powder
1 teaspoon of vanilla sugar
a pinch of salt
16 dates

Matcha Layer:

1 dl cocoa butter
0.75 dl maple syrup
1 tablespoon matcha tea powder ( e.g. Riku Matcha )

Prepare like this

  1. Coarsely grind the pecans. Put in a blender and add cocoa powder, vanilla sugar and a pinch of salt. Finally, add the dates and swirl until the ingredients form a sticky mass.
  2. Pour the cocoa batter into a rectangular, flat pan in an even layer. Place in the refrigerator to set for at least three hours.
  3. Heat the cocoa butter together with the maple syrup in a water bath, stirring all the time.
  4. Add the matcha powder through a sieve to the butter-syrup mixture.
  5. Take the cocoa base out of the fridge and pour the matcha layer evenly over it. Transfer back to the fridge for at least an hour.
  6. Cut the cake base into squares and serve with matcha tea.