I have a love/hate thing going with matcha. Also with olives but this is a green tea post so let's focus on that. Sometimes I can't get enough and other times it just hits the wrong spot. And right now I'm smack bang in a love it phase and hitting the green powder pret-ty hard.
Sooo this semi freddo actually started out as green tea meringue cookies but somewhere between egg white whisking and syruping I came across this recipe and realised I could ice-creamify the lot and the rest is history. The kind of history I WISH they taught me at school.
- 4 Egg Whites
- 200g Caster Sugar
- 200g Water
- 200g Cream
- 100g Dark Chocolate, chopped
- 1 tsp Matcha Powder, dissolved in 1-2 tsp Water
To make Italian Meringue, put caster sugar and water in a saucepan over medium heat. Stir until sugar has dissolved, then leave to simmer for 10 mins. At the 8 min point start whisking egg whites to stiff peaks. Pour syrup in very slowly while you keep whisking until it is all combined and you are left with a beautiful white shiny meringue. Fold in dissolved matcha until well combined and put aside. Whip cream until stiff then fold through meringue with the chopped chocolate. Pour into a greaseproof paper lined tin and freeze (overnight) until hard. Serve sliced.
Recipe adapted from here.
Oh! Fellow matcha lovers out there - who wants to go to Chanoma with me?