Fancy a smooth dessert that's easy to make and rich in health benefits? Try matcha dessert cream, a Japanese recipe that combines indulgence with health. With its antioxidants and unique vegetal taste, matcha elevates this dessert in the blink of an eye. Discover now how to make this homemade matcha cream, step by step.
Matcha dessert cream recipe in brief
- Total time : 5 min prep time, 35 min cooking time, 2 hrs resting time.
- Main ingredients : liquid cream, cane sugar, matcha powder , egg yolks.
- Benefits of matcha : rich in antioxidants and L-theanine for energy and relaxation.
- Required materials : bamboo whisk ( chasen ), fine sifter, ramekins, culinary grade tape measure.
Matcha, with its unique flavours and health properties, enhances this easy-to-realise dessert. Ready to try it? Discover detailed steps and tips for making this Japanese sweetness at home. But first, discover now what matcha is all about.
What is matcha?
Matcha is a fine green tea powder made from Camellia sinensis shade-grown leaves using traditional Japanese methods. This unique process promotes a high concentration of chlorophyll, L-theanine, and antioxidants, giving it its bright green colour and wellbeing properties.
Unlike infused teas, matcha is consumed in its entirety, allowing you to fully enjoy its benefits. Its vegetal taste, both smooth and slightly bitter with a hint of umami, makes it an ingredient of choice in both beverages and Japanese confectionery, especially desserts such as this matcha cream.
Equipment and Ingredients Needed for Matcha Dessert Cream
To succeed in matcha cream To be worthy of the name, it is essential to use the right tools and ingredients. Every detail counts, from the precision of the measurements to the choice of components.
Kitchen equipment for this dessert
Here are the essentials for optimal preparation:
| Equipment | Features |
|---|---|
| Chasen (bamboo whisk) | Minimum 50 strands |
| Fine sifter | 0.5 mm mesh |
| Ramequins | Capacity of 120 ml (4 units) |
| Mixing bowl | Volume of 1 L |
| Thick-bottomed casserole dish | Ideal for heating cream |
| Culinary grade kitchen thermometer | Accuracy to 1°C |
The chasen, in particular, is essential for achieving a smooth texture and preventing powder deposits. Choose a high-quality model for flawless results.
Ingredients for the matcha cream recipe
To prepare 4 generous servings, you will need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole liquid cream | 300 ml | Contents 30% fat |
| Cane sugar | 70 g | Prefer unrefined |
| Matcha powder | 10 g | Culinary grade |
| Egg yolks | 4 | At room temperature |
| Vanilla extract | 5 ml | Optional |
For optimal taste, choose a high-quality culinary grade matcha. Store it in an airtight container, away from light and moisture, to preserve its aroma and colour.
Helpful tip : Always sift matcha powder before adding it to the mixture. This will prevent lumps and ensure a perfectly smooth texture.
Preparation instructions
Realise a matcha cream irresistible next.
Preparing the Matcha Base
To ensure a silky texture:
- Carefully sift through : Sift 10 g of matcha powder through a fine sifter to remove any lumps.
- Form a smooth dough : Mix the sifted matcha with 60 ml of hot cream until you obtain a smooth consistency.
- Gradually add the cream. : Delicately fold in the remaining 240 ml, whisking with a Chasen (bamboo whisk).
Helpful tip : Use "W" movements with the Chasen to mix well and avoid lumps forming.
Cooking Guide
Cooking in a bain-marie is essential for a smooth texture:
| Step | Temperature | Duration | Cooking indicator |
|---|---|---|---|
| Preheating | 160°C | 10 minutes | Hot oven |
| Cooking | 160°C | 20 to 25 minutes | Centre slightly shaking |
| Repos | Room temperature | 15 minutes | - |
Essential detail : The ramekins must be immersed halfway in the water bath, without the water overflowing.
Cooling Method
For perfect texture, proceed as follows:
- Initial cooling : Leave the creams to rest for 15 minutes at room temperature.
- Refrigeration : Place them in the refrigerator for at least 2 hours.
- Preparation for service : Remove them 10 minutes before tasting.
A little tip : The ideal texture is slightly wobbly, similar to that of crème brûlée. If the creams are too firm, they have probably been overcooked.
Continue with presentation ideas and variations to personalize this exquisite dessert.
Changes to the Matcha Dessert Cream Recipe and Presentation
Alternatives to dessert cream ingredients
Would you like to adapt this dessert cream to specific diets? Here are a few ideas for keeping it delicious:
Lactose-free and vegan options :
- Use coconut cream (canned and unsweetened) instead of liquid cream.
- As with a matcha latte, replace milk with soy, oat, or cashew milk.
- For an even smoother texture, mix coconut cream and macadamia milk.
A little practical advice on practice : Refrigerate your can of coconut cream the night before and use only the solid part for a better consistency.
Sugar substitutes :
- Maple syrup: 45 ml to replace 50 g of sugar.
- Agave syrup: 40 ml for 50 g of sugar.
- Honey (for a non-vegan version): 35 ml for 50 g of sugar.
Let's move on to the next step: plating, to showcase this cream and its delicate flavours.
Preparation and decoration of this matcha delight
A beautiful presentation enhances the subtle flavours of matcha. Here are a few ideas for a presentation that is as beautiful as it is delicious:
Fresh fillings :
- Red fruits (raspberries, blueberries, strawberries).
- Organic lemon zest for a tangy touch.
- Mint leaves for freshness.
Key elements :
- Crushed pistachios, roasted almonds, or toasted sesame seeds.
To dress like a pro :
- Sprinkle extra-fine matcha delicately using a sifter for an elegant finish.
- Arrange the red berries harmoniously around the edge of the plate.
- Add a few pieces of roasted nuts for a contrast in textures.
Tip from the chef : Prepare a light matcha sauce by mixing 2 g of premium matcha with 30 ml of hot water and 5 g of sugar. Pour it delicately around the cream just before serving for a refined finishing touch.
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"Matcha has exceptional antioxidant potential," as Professor Karolina Jakubczyk points out.
A few tips for a successful cream
- Water temperature : Do not exceed 80°C to preserve the properties of matcha and avoid any bitterness.
- Dosage : Start with 2 to 3 g of matcha, then adjust to your preferences.
- Choosing matcha : Opt for culinary grade matcha, ideal for cooking and offering a balanced relationship between quality and price.
In just a few minutes, you can prepare an elegant and balanced dessert, perfect for a gourmet break that combines pleasure and nutrition. An affordable little luxury that highlights the exceptional quality of matcha while remaining simple to realise.
FAQ about Matcha Dessert Cream
How can this recipe be adapted for a vegan or lactose-free diet?
It's very easy to adapt this recipe to suit a vegan or lactose-free diet. Replace dairy products with plant-based alternatives. For example, you can use almond milk, soy milk, or coconut milk instead of cow's milk. If you want a smooth texture, use coconut cream or blended silken tofu.
How to avoid bitterness in your matcha dessert cream?
To ensure that your matcha dessert cream remains flavoursome and well-balanced, it is crucial to pay attention to the temperature of the water used to prepare the matcha. The ideal temperature is hot water, but not boiling water, around 70°C . Hot water may exacerbate the natural bitterness of this delicate powder.
Then, opt for a superior quality matcha powder These varieties are generally smoother and offer a more harmonious taste, perfect for your desserts.
Finally, here's a little tip: add a pinch of salt to your preparation. It may seem surprising, but salt helps soften the bitterness while preserving the subtle aromas of matcha. With these few tips, your matcha dessert will be a real treat!
Can matcha dessert cream be prepared in advance?
Yes, this dessert cream can be prepared well in advance. It is even recommended to leave it in the refrigerator for at least two hours, or even overnight, for a firm texture and perfectly developed flavours. Keep it in covered ramekins, in a cool place, until ready to serve.
Can matcha dessert cream be frozen?
This is not recommended. Freezing alters the smooth texture of the cream and can cause separation of the phases when thawed. It is best to consume it fresh, within 48 hours of preparation, to fully enjoy its sweetness and aromas.
