I’m bringing Matcha back!
I love matcha but for some it can be a hard miss. For this recipe, I decided to make my own version of Matcha Pots De Crème. These matcha pots de crème are more like a custard than a typical mousse. A traditional pots de crème recipe contains heavy cream and egg yolks. However, I changed the recipe to contain no egg yolks in it. For this, I added shaved white chocolate to create a creamy and chocolatey consistency. The ingredients are very simple and it’s a great recipe to make when you have no time but are craving something sweet and wholesome. I topped these pots de crème with whipped cream but you could also make it with whipped coconut cream.
What type of Matcha should I use for these matcha pots de crème?
For this recipe I used culinary matcha, which is better to use in cooking and baking. However, this type of matcha has a dull colour compared to the ceremonial matcha that you are used to. Ceremonial matcha is more vibrant in colour, it’s sweeter and therefore better for lattes and drinks. You can use this type of matcha in baking if you want, but the culinary grade matcha is the preferred one to use. Click here to read more about the difference between the two.
What is matcha?
Matcha is used traditionally in East Asia and is made from processed green tea leaves. This means that you can easily get a caffeine kick form eating these pots de crème. I really enjoy my matcha in latte’s, iced or warm. I find that it’s a great alternative to coffee in terms of flavour, but still gives you a great caffeine kick.
Matcha Pots De Crème
Course: DessertCuisine: JapaneseDifficulty: Easy2
servings5
minutes5
minutes4+
hoursThese matcha pots de crème are rich and sweet but also have a slight bitterness to them thanks to the matcha. They have a lovely custard texture which makes them an easy and delicious dessert.
Ingredients
250ml whole milk
50ml heavy cream
1 tsp. vanilla extract
15g Culinary matcha*
20g cornstarch
37g granulated sugar
60g white chocolate-chopped
Extra white chocolate for topping
1/2 cup whipping cream for topping
Directions
- In a small pot, combine the milk, cream and vanilla extract and give it a whisk.
- Then add in the matcha, cornstarch and granulated sugar.
- Whisk until fully combined and then place onto the stove, on a medium heat.
- Whisk for 3-4 minutes so everything can warm up and then toss in the chopped chocolate.
- Whisk gently for another 5-7 minutes until it appears to be getting thicker. The consistency you want is when the crème coats the back fo a spoon.
- Once this is done, dive the batter into two heat proof glasses/ramekins and chill in the fridge for 4 hours to overnight.
- When you are ready to serve, top with whipped cream and shaved white chocolate and enjoy!
Notes
- *You can use Ceremonial matcha in this recipe, however I used Culinary matcha which has a more dull colour but is overall better for baking.
