D'Open Kitchen

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Matcha Pudding with White Chocolate Cream

Name: Matcha Pudding with White Chocolate Cream
Prep time: 15 min
Cook time: 10 min
Ingredients: 125 ml whipping cream; 88 g white chocolate chips; 12 g matcha green tea powder (sifted); 250 ml milk; 100 g granulated sugar; 1 tbsp gelatin; 250 ml whipping cream

Recipe by

Trish yee

Experience the captivating marriage of flavors in my Matcha Pudding with White Chocolate Cream recipe. This enchanting dessert brings together the earthy, vibrant notes of matcha with the indulgent sweetness of white chocolate, resulting in a culinary masterpiece that's as visually stunning as it is delectable.

The velvety matcha pudding, made from premium matcha powder, offers a delicate balance of grassy undertones and gentle bitterness, all harmoniously embraced by a silky-smooth texture. Topping this verdant delight is a cloud-like white chocolate cream, which lends a luxurious sweetness and a heavenly richness that complements the matcha's complexity.

Garnished with a sprinkle of matcha powder or delicate white chocolate curls, this dessert is a treat for both the taste buds and the eyes. Whether served as an elegant finale to a dinner party or simply enjoyed as a moment of personal indulgence, my Matcha Pudding with White Chocolate Cream invites you to savour a symphony of flavors that celebrate the artistry of culinary fusion.

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Prep Time 15

Cook Time 10

Rest in fridge 3

Course Dessert

Cuisine Japanese

Servings Cups

Ingredients

TOPPING

125 ml whipping cream
88 g white chocolate chips

PUDDING

12 g matcha green tea powder sifted
250 ml milk
100 g granulated sugar
1 tbsp gelatin
250 ml whipping cream

Instructions

Melt the white chocolate and whipping cream together over a double boiler until completely melted and smooth. Set aside to cool while preparing the pudding.
Whisk together the milk, matcha powder, sugar and gelatin in a small saucepan. Over medium heat bring to a simmer, whisking constantly until everything is melted.
Strain the mixture through a fine sieve and whisk in the whipping cream. Pour into 4 ramekins or small bowls.
Place both the pudding and white chocolate cream in the fridge for a minimum of 4 hours.
Whip the white chocolate cream until medium-stiff peaks form. Pipe or spoon on top of pudding before serving.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.