Matcha Cream

An elegant dessert fusion of creamy sweetness and the bold umami of ceremonial Uji matcha.

The recipe:

Ingredients

• 60 g cashew butter (smooth type)

• 40 g coconut cream

• 30-40 g plant milk (almond or oat, unsweetened)

• 3 g ceremonial matcha (sifted)

• pinch of sea salt (optional)

• a few drops of lemon juice

• 1 tsp maple syrup or honey (optional)

Preparation

1. Sift the matcha through a 茶こし (chakoshi — tea sifter) to remove clumps.

2. In a small bowl, mix the plant milk and the coconut cream (previously warmed) with the cashew butter until it becomes smooth and slightly lighter in texture.

3. Add the sifted matcha and whisk gently until the cream turns even and vibrant green.

4. If desired, add a little maple syrup and a pinch of sea salt to balance the flavor.

5. Adjust the texture with a little more milk if needed until it becomes a smooth dipping cream.

Serving

Serve in a small bowl and dip fresh strawberries directly into the matcha cream. Place it into the refrigerator for 30 minutes.

Enjoy!