Serenity in Sweets: Japanese Matcha Genmaicha Dessert Cups
Explore this enchanting Japanese Matcha Genmaicha Dessert Cups recipe that brings the essence of a serene tranquil garden to your palate with its exquisite blend of earthy genmaicha and velvety matcha, encased in a silky tofu cream and avocado mousse.
Allergens
Soy (in tofu)
Ingredients
- 1 cup genmaicha tea, brewed and cooled
- 4 ripe avocados, pitted and peeled
- 12 oz silken tofu
- 4 tbsp agave nectar
- 1 tsp matcha green tea powder
- 1/4 cup coconut milk
- Pinch of sea salt
- Vegan cookies or wafer biscuits, for serving
Instructions
- In a large bowl, gently mix together the cooled genmaicha tea and matcha green tea powder until well combined. Set aside.
- In a blender or food processor, combine avocados, silken tofu, agave nectar, coconut milk, and sea salt. Blend until smooth and creamy, scraping down the sides as needed.
- Divide the genmaicha mixture evenly among six dessert cups, creating a thin layer at the bottom.
- Carefully spoon or pipe the avocado mousse on top of the genmaicha layer, filling each cup almost to the brim.
- Refrigerate the dessert cups for 30 minutes to allow the flavors to meld and set.
Chef’s Insight
Experiment with different flavors of matcha to create your own unique twist on this exquisite dessert.
Notes
This recipe is vegan, gluten-free, and nut-free.