Green tea jelly

Green tea jelly

From
Izakaya
Makes
6
Photographer
Chris Chen

Ingredients

Quantity Ingredient
2 teaspoons matcha
1 tablespoon gelatine powder
230g caster sugar
blueberries, to serve
honeydew melon, to serve
cream, to serve

Method

  1. Put the matcha in a small bowl. Add 125 ml boiling water and stir until the matcha has dissolved. Set aside.
  2. Sprinkle the gelatine powder over 3 tablespoons of cold water while whisking with a fork. Set aside for 5 minutes, or until spongy.
  3. Pour 475 ml water into a saucepan. Add the matcha liquid and sugar. Cook over low heat, stirring, for 3–5 minutes, or until the sugar is dissolved and the syrup is warm.
  4. Add the gelatine mixture to the saucepan and stir until dissolved.
  5. Pour the mixture into six 100 ml jelly (jello) moulds and place in the fridge for 3–6 hours, or until set.
  6. Serve with the blueberries, cubes of honeydew melon and cream.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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