Nutrition Facts
4 servings
4
A quick and easy recipe for small matcha tea charlottes. Thanks to its biscuit base, no baking is required, making it child's play to prepare!
Mix 50 g of sugar, water, and 1 tablespoon of brewed matcha tea. Generously soak the inside of the small molds with this syrup using a brush.
Soften the gelatin sheets in a bowl of cold water.
Heat the milk without boiling it, then remove from heat and add the drained gelatin leaves, stirring.
Mix 50 g of sugar and 1 tablespoon of brewed matcha tea, then add hot milk while stirring quickly. Let cool.
Whip the cream until it is firm, then gently mix it with the milk and matcha tea.
Pour the mixture inside the small charlottes, making sure to leave them in their molds.
Refrigerate for 4 hours, unmold and decorate with lime zest.
To finish, THE CHEFS' TIP: this recipe can be adapted with other varieties of tea according to individual preferences!
Mix 50 g of sugar, water, and 1 tablespoon of brewed matcha tea. Generously soak the inside of the small molds with this syrup using a brush.
Soften the gelatin sheets in a bowl of cold water.
Heat the milk without boiling it, then remove from heat and add the drained gelatin leaves, stirring.
Mix 50 g of sugar and 1 tablespoon of brewed matcha tea, then add hot milk while stirring quickly. Let cool.
Whip the cream until it is firm, then gently mix it with the milk and matcha tea.
Pour the mixture inside the small charlottes, making sure to leave them in their molds.
Refrigerate for 4 hours, unmold and decorate with lime zest.
To finish, THE CHEFS' TIP: this recipe can be adapted with other varieties of tea according to individual preferences!
4 servings
4
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