{"id":6452,"date":"2011-08-31T12:53:55","date_gmt":"2011-08-31T10:53:55","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=6452"},"modified":"2014-03-09T21:03:01","modified_gmt":"2014-03-09T20:03:01","slug":"light-matcha-cream","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=6452","title":{"rendered":"Light Matcha Cream"},"content":{"rendered":"

\"matchacreamn\"This refreshing, light cream is the second dish I have made with matcha, Japanese powdered green tea. It has become my staple throughout the Summer and since hot days are soon over in Europe, I thought it was high time I posted it. I based my recipe on the Jo\u00ebl Robuchon’s cream (in\u00a0\u201cLe <\/a>meilleur<\/a> et<\/a>le<\/a> plus simp<\/a>le<\/a>de<\/a>Robuchon<\/a>\u201c<\/a>), the same one I used while preparing\u00a0Light Coffee and Cardamom Cream<\/a>.<\/p>\n

As an avowed – though still inexperienced – matcha desserts fan I find this cream extraordinary. It is a distant cousin of Matcha Cr\u00e8me Br\u00fbl\u00e9e<\/a>, but without the crunch and with a bit less calories. As always, matcha adds elegant bitterness and makes the cream particularly cooling. This is most of all a dessert, but it can also be served between the meals as a palate “refreshener”, recently fashionable in many restaurants.<\/p>\n

Beware! This recipe is far from being perfect. In spite of double straining, a part of matcha powder accumulates on the bottom of the dish, creating a darker thin line. This doesn’t alter really the taste, but is quite annoying… If anyone has an idea how to avoid it, please let me know! (Strangely I have never had this problem with Matcha Cr\u00e8me Br\u00fbl\u00e9e<\/a>).<\/p>\n

Preparation: 1 hour + at least 2 \u2013 3 hours in the fridge<\/em><\/p>\n

Special equipment:<\/em><\/p>\n

3 or 4 individual baking dishes<\/em><\/p>\n

Ingredients (makes 4 small or 3 medium creams):<\/em><\/p>\n

400 ml (about 14 fl oz) milk (I used skimmed)<\/em><\/p>\n

4 egg yolks<\/em><\/p>\n

4 tablespoons sugar (or sweetener)<\/em><\/p>\n

2 flat tablespoons matcha + some more to sprinkle on top before serving<\/em><\/p>\n

Pour the milk into a pan.<\/p>\n

Slowly bring the milk to boil.<\/p>\n

Put aside.<\/p>\n

Heat the oven to 140\u00b0C.<\/p>\n

Combine the yolks, the sugar and the matcha.<\/p>\n

Strain the warm milk into the bowl with egg yolks and mix everything with a spoon.<\/p>\n

Wash the pan.<\/p>\n

Pour the cream mixture into the pan.<\/p>\n

Heat the mixture for about 10 minutes (without boiling), constantly stirring.<\/p>\n

Strain it and put aside.<\/p>\n

Boil a big amount of water.<\/p>\n

Prepare a baking dish at least as high as the individual cream dishes and big enough to contain all the creams.<\/p>\n

Strain the cream mixture once more into the individual dishes.<\/p>\n

Place them in the big baking dish.<\/p>\n

Fill the big dish with boiling water so that half of the creams is covered.<\/p>\n

Cover the creams tightly with aluminium foil and put (very carefully!) into the oven.<\/p>\n

(This step is very important to avoid a thick \u201cskin\u201d forming on the top of the creams.)<\/p>\n

Bake for about 25 minutes (the creams are ready when only the centre is slightly trembling, but the rest is set).<\/p>\n

Let them chill and put into the fridge for several hours.<\/p>\n

Serve very cold sprinkled with sieved matcha just before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

This refreshing, light cream is the second dish I have made with matcha, Japanese powdered green tea. It has become my staple throughout the Summer…<\/p>\n","protected":false},"author":1,"featured_media":6455,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[55,10,82,164,6],"tags":[45,173,27],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/6452"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6452"}],"version-history":[{"count":30,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/6452\/revisions"}],"predecessor-version":[{"id":15819,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/6452\/revisions\/15819"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/6455"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6452"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}