Japanese · Dessert
Green Tea Pudding
A delicate Japanese-style milk pudding built on matcha and a whey-boosted dairy base, lightly set with gelatin and finished with fresh raspberries for colour, tang and fibre.
$1
12 minsPrep
6 minsCook
198 minsTotal
EasyLevel
Nutrition per serving
116Calories
13.6gProtein
1.9gFat
18.1gCarbs
6gSugar
1.2gFiber
173mgSodium
6mgChol
1.1gSat Fat
209mgPotassium
170mgCalcium
0.3mgIron
0.6mcgVitamin B12
4.7mgVitamin C
0gPolyol
7gAllulose
0gAlcohol
Goes well with
Japanese Yuzu Sake
local
Matcha Latte
international
gluten-free
sweet-spot
Instructions
1
Bloom the gelatin in 15ml of cold water for 5 minutes until spongy.
2
In a saucepan, whisk the skim milk, cornstarch, cocoa powder and allulose together off the heat until no lumps remain.
3
Warm the mixture over medium-low heat, whisking constantly, until it thickens slightly and steams but does not boil, about 4-5 minutes.
4
Whisk in a small amount of matcha powder (use 1-2g, sifted, folded into the cocoa above for an authentic green tint and flavour) until fully dissolved.
5
Remove from heat and whisk in the bloomed gelatin until completely melted and smooth.
6
Let the mixture cool for 2-3 minutes, then whisk in the Greek yogurt and whey protein isolate until silky and lump-free.
7
Pass the mixture through a sieve into two 180ml pots to catch any undissolved bits.
8
Chill uncovered for 10 minutes to begin setting, then cover and refrigerate for at least 3 hours, or until fully set.
9
Top each pot with fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g skim milk
- 2.1 oz60g greek yogurt
- 0.5 oz15g unflavoured whey protein isolate
- 0.3 oz8g cornstarch
- 0.1 oz3g bloomed gelatin
- 0 oz1g cocoa powder
- 0.5 oz14g allulose
- 1.1 oz30g whole, chilled raspberry
- 0 oz0.5g salt
