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Almond milk jellies with matcha syrup
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By Aya Nishimura
Slightly bitter, intense matcha goes really well with creamy, soft jelly and sweet grapes.
200ml almond drink
100ml whole milk
2 sheets gelatine
4 tbsp caster sugar
1 tsp matcha powder (1 Clearspring Matcha Shot sachet)
8 red and green seedless grapes, sliced
1. Heat the almond drink and milk in a small pan over a medium heat until just simmering, then remove from the heat. Soak the gelatine sheets in water for about 5 minutes, until softened. Squeeze out the water and add to the warm milk mixture; stir to dissolve. Pour the milk mixture into 4 dessert glasses or a bowl. Once cool, cover and chill for at least 2 hours.
2. For the syrup, put the sugar in a small pan with 60ml water over a low-medium heat, until the sugar dissolves, slightly thickens and becomes syrupy. Use a tea strainer to sieve the matcha powder into a small bowl. Add a little syrup to the bowl and whisk until combined and there are no lumps. Then add the rest of the syrup and stir again. If you chilled the jelly in one bowl, scoop into 4 small bowls. Top the set jellies with the sliced grapes, drizzle over the syrup and serve straight away.
Typical values per serving:
This recipe was first published in June 2021.