Matcha Parfait
A tall glass of layered green things engineered so every spoonful hits a different texture. Bitter matcha against sweet cream is the whole trick, so buy tea you would actually drink.
- Total time
- 12 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Sift the matcha and icing sugar together to break up every lump - unsifted matcha leaves bitter green specks through the cream.
Whip the cold cream with the matcha and sugar to soft peaks that just hold their shape, about 90 seconds by hand mixer; stop before it turns grainy.
Drop the cornflakes into the base of two tall glasses to build a crunchy floor that stays crisp under the cream.
Layer in the sponge cubes, a spoon of red bean paste, then a swirl of matcha cream, and repeat once more.
Top with the ice cream scoops, the mochi pieces and a final spoon of red bean, then dust with matcha through a small sieve.
Serve immediately with long spoons that can reach the bottom of the glass.
Read all that and thought “absolutely not”?
Completely fair. Matcha Parfait is sitting in the Japanese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Japanese kitchen
Quiet, precise, and secretly the coziest food there is.