I’m sure many gluten-free folks will have tried green tea, but have you tried the king of green teas, matcha? FINAP was just a twinkle in our eye when we first introduced to matcha in Japan in 2005 as part of a (frightfully touristy) tea ceremony, where the mossy green powder is lovingly and hypnotically frothed into something quite alien – bitter, gutsy and delicate all at the same time.
Inspired by our favourite teapigs, who are making next month ‘Matcha May‘, we set about using some matcha that teapigs sent in this week’s pudding. In fact, green tea features in all kinds of desserts in Japan – icecream, cakes, cookies and biscuits, even Kit Kats! Matcha is best friends with white chocolate, creamy and sweet ingredients complement the bitter tea perfectly, so for this recipe we took our creamy sweet inspiration from some of our other yummy Japan memories – cream puffs, sweet plum wine and sesame. We reckon matcha is *so* virtuous, this is basically pudding-neutral ;)
This is a posh one, not least because matcha is somewhat pricey, but if you use the code BLOGGERS12 you can get 15% off at the teapigs website.
- 3 large egg whites (we used Two Chicks pasteurised egg whites)
- 275g caster sugar
- 1 tbsp matcha powder (we used teapigs)
- 2 tbsp sesame seeds
- 150g white chocolate, grated (or slivered using a vegetable peeler)
- 300ml double cream
- 4-6 sweet ripe plums (if they aren’t ripe, poach them gently in a little red wine and sugar and leave to cool beforehand)
- Make the meringue the night before you need it. Preheat your oven to 140°c and prepare a large baking sheet with lightly oiled baking parchment.
- Whisk the egg whites with an electric whisk until they form soft peaks, then gradually whisk in 17g of the sugar and all of the matcha powder, a bit at a time, until just combined. If you would like your meringue to be super-green (as it will fade a little in cooking), add a touch of green gel colouring at this point.
- Spoon the meringue into about 6 dollops onto the baking sheet. Shape isn’t important as we’re going to be breaking the meringue up when it’s cooked.
- Pop the meringue in the oven for 1 hour. After the 1 hour is finished, turn the oven off, and leave in there to dry out, preferably overnight.
- Meanwhile, make the sesame brittle. Heat 100g of the sugar in a saucepan until it is caramelised and bubbling.
- When ready, stir in the sesame seeds, allow to bubble for a few minutes more, then spread thinly onto baking parchment and allow to cool completely (again, can be left overnight).
- When the sesame is cold, give it a good bash to break it into shards.
- Shortly before you are ready to serve, whisk the double cream with an electric whisk until it is billowy and thick and bash your meringue into good sized chunks.
- Chop the plums into slices
- Alternate layers of the meringue, sesame, chocolate, cream and plums into a wine glass or pudding bowl and serve.