Matcha Scoop

Recipe to try

Apple & Ginger Matcha Jelly Cups with Everyday Uji Matcha

Serves: 4

Ingredients

• 2 g Everyday Uji Matcha
• 1 cup water
• 1 cup peeled, cored apple, finely diced
• ¼ teaspoon Ginger Root, powder
• 2 teaspoons unflavored powdered gelatin
• ½ cup cold water
• ½ cup unsweetened apple juice
• 2 tablespoons Vanilla Bean Sugar

Method

1. Sift the matcha into a bowl and whisk with 1 cup water at 175°F until evenly suspended. No steeping is needed.
2. Sprinkle the gelatin over the cold water and let bloom for 5 minutes. Stir the sugar and ground ginger into the prepared mixture.
3. Whisk the hot prepared mixture into the softened gelatin until completely dissolved. Add the apple juice.
4. Divide the fruit between four small cups. Pour in the gelatin mixture and refrigerate for at least 4 hours, until set.

Use this accessory only as directed by its manufacturer; follow its capacity and temperature limits.