Japanese · Dessert
Matcha Milk Pudding
A lightened Japanese-style milk pudding built on skim milk and a whisper of cocoa for colour and fibre, set softly with gelatin and cornstarch, then finished with fresh raspberries for brightness and bite.
$1
10 minsPrep
6 minsCook
196 minsTotal
EasyLevel
Nutrition per serving
95Calories
5.9gProtein
0.5gFat
17.6gCarbs
13.3gSugar
1.6gFiber
51mgSodium
2mgChol
0.1gSat Fat
219mgPotassium
141mgCalcium
0.4mgIron
0.6mcgVitamin B12
5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Japanese Craft Pale Ale
local
Genmaicha
international
gluten-free
sweet-spot
Instructions
1
Bloom the gelatin in 2 tablespoons of cold water for 5 minutes until spongy.
2
Whisk the cornstarch into a splash of the cold skim milk to form a smooth slurry, then set aside.
3
Heat the remaining skim milk in a small saucepan over medium-low heat with the sugar, whisking until the sugar dissolves and the milk is steaming but not boiling.
4
Whisk in the cocoa powder, sifting it in to avoid lumps, then stir in the cornstarch slurry and cook for 1-2 minutes until the mixture lightly coats the back of a spoon.
5
Remove from the heat, squeeze excess water from the bloomed gelatin and whisk it into the hot milk until fully dissolved.
6
Stir in the vanilla extract, then strain the mixture through a sieve into 2 ramekins (pots) for a silky finish.
7
Cool to room temperature, then cover and chill for at least 3 hours until fully set.
8
Top each pot with halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 0.1 oz4g bloomed in cold water gelatin
- 0.5 oz14g sugar white
- 0.2 oz5g mixed to slurry cornstarch
- 0.1 oz3g whisked in for fibre cocoa powder
- 0.1 oz2g vanilla extract
- 1.1 oz30g halved, for topping raspberry
