Matcha Milk Pudding

Silky matcha milk pudding with a delicate green tea flavour and soft set texture.

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Sifting and whisking the matcha separately prevents lumps and keeps the pudding smooth.

Ingredients

• 500 ml whole milk
• 100 ml double cream
• 70 g caster sugar
• 2 tbsp matcha powder
• 7 g gelatine powder (or vegetarian setting agent equivalent)
• 3 tbsp cold water (for blooming gelatine)
• 0.5 tsp vanilla extract

Step-by-step method

1. Sprinkle the gelatine over the cold water and leave for 5 minutes to bloom.
2. Sift the matcha into a small bowl and whisk with 3 tablespoons warm milk until completely smooth.
3. Heat the remaining milk, cream, sugar and vanilla in a saucepan until steaming but not boiling.
4. Remove from the heat and whisk in the bloomed gelatine until fully dissolved.
5. Whisk in the matcha mixture, then strain the pudding base through a fine sieve.
6. Divide between four glasses and cool to room temperature before refrigerating for at least 4 hours.
7. Serve chilled, optionally with berries or a light dusting of matcha.