Matcha desserts

Multipurpose green tea

Matcha tea is easy to add to many recipes thanks to its powdery texture. The green colour is enchanting in its brightness. Especially in light dishes, the colour comes out beautifully. Matcha can be used to transform familiar recipes into exciting new versions. Try these dessert recipes and enjoy the taste of matcha as an edible treat.

Matcha-pannacotta aka Matchacotta

An Italian classic transformed into a new one with matcha. Velvety smooth matchacotta creates a fresh taste experience. It's perfect as a dessert for even the most refined table.

4 servings

You will need:

3 dl red milk
4 dl cream
3,5 gelatine leaves
1 dl fine sugar
2 teaspoons matcha tea powder (e.g. Riku Matcha)
2 teaspoons vanilla sugar

For decoration

Fresh berries, such as raspberries
Whipped cream

How to prepare

1. Lightly grease 4 serving dishes. Glasses are also suitable.
2. Soak the gelatine in cold water.
3. In a saucepan, add the milk, cream, sugar, matcha and vanilla sugar. Bring to the boil over low heat.
4. Squeeze the gelatine and whisk into the hot liquid. Remove from the heat.
5. Allow to cool for a moment, stirring, then divide the mixture into serving bowls.Cover and refrigerate overnight.
6. Serve straight from the dishes or invert onto plates. This is best done by lowering the pans into hot water for a few seconds.
7. Garnish as you wish, for example with fresh berries and whipped cream.
   Matcha raw brownies
   
   

Matcha raw brownies

Matcha brownies are gluten-free and dairy-free and do not require frying. Instead, you should allow time for cooling. These double-layered delicacies reward the effort and are a real treat for the eyes.

You will need

Cocoa layer:

3.5 dl pecans
0,75 dl cocoa powder
1 teaspoon vanilla sugar
1 teaspoon of vanilla pods 1 teaspoon of cocoa powder 1 teaspoon of peanut butter
16 dates

Matcha layer:

1 dl cocoa butter
0,75 dl maple syrup
1 tablespoon matcha tea powder (e.g. Riku Matcha)

How to prepare

1. Grind the pecans to a coarse powder. Place in a blender and add the cocoa powder, vanilla sugar and a pinch of salt. Finally, add the dates and blend until the ingredients form a sticky mass.
2. Pour the cocoa batter into a rectangular, shallow baking dish in an even layer. Place in the fridge 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 and syrup mixture.
5. Remove the cocoa base from the fridge and pour the matcha layer evenly over it. Place back in the fridge for at least an hour.
6. Cut the cake base into squares and serve with matcha tea.