This is a variation on Masala Chai Semifreddo by Dhanya Samuel. I love all things Green Tea flavoured, especially desserts and I adapted the original by using Matcha (Green Tea) instead of masala chai to get a really refreshing and delicious summer dessert.
Ingredients
500 ml full cream milk
200 ml condensed milk
A pinch of salt
1 heaped tbsp of Matcha powder dissolved in 5 tbsp of hol milk
200 ml water
250ml heavy cream
Chocolate covered cranberries and grated dark chocolate for decorated
200 ml condensed milk
A pinch of salt
1 heaped tbsp of Matcha powder dissolved in 5 tbsp of hol milk
200 ml water
250ml heavy cream
Chocolate covered cranberries and grated dark chocolate for decorated
Method
Add the Matcha blend to water and bring to boil. Reduce heat and simmer for 3-4 minutes.
Strain and return the liquid to heat; simmer for another 4-5 minutes to slightly thicken the infusion. Remove and allow to cool.
Place the milk, condensed milk and salt in a pan and bring to boil; stirring continuously. Reduce heat and add the tea infusion, one tbsp at a time, tasting after each till you are happy with the flavour. Since the strength of your tea infusion might vary, taste and add enough to get the right flavour.
Strain and return the liquid to heat; simmer for another 4-5 minutes to slightly thicken the infusion. Remove and allow to cool.
Place the milk, condensed milk and salt in a pan and bring to boil; stirring continuously. Reduce heat and add the tea infusion, one tbsp at a time, tasting after each till you are happy with the flavour. Since the strength of your tea infusion might vary, taste and add enough to get the right flavour.
Continue to cook for
another 10-12 minutes till it reaches the consistency of a thin
custard. Allow to cool and then chill in the fridge.
Whip the cream into soft peaks and then fold into the chilled milk mixture.
Line the tin with baking paper and pour the mixture into the tin. Freeze for at least 4 hours or till set.
Garnish with chocolate covered cranberries and grated dark chocolate
Whip the cream into soft peaks and then fold into the chilled milk mixture.
Line the tin with baking paper and pour the mixture into the tin. Freeze for at least 4 hours or till set.
Garnish with chocolate covered cranberries and grated dark chocolate
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