Enchanted Moonlight Jelly

Allergens

Soy (in silken tofu)

Ingredients

• 1 cup water
• 1/2 cup granulated sugar
• 4 teaspoons Matcha green tea powder
• 3 gelatin sheets
• 2 ripe peaches, sliced and blanched
• 1 cup silken tofu
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• A pinch of sea salt
• Fresh mint leaves for garnish

Instructions

1. In a small saucepan, combine water, sugar, and Matcha green tea powder. Heat gently until the sugar has dissolved completely. Remove from heat and let it cool to room temperature.
2. Soften the gelatin sheets in cold water for 5 minutes. Once softened, squeeze out excess water and add them to the cooled matcha mixture. Stir until fully incorporated.
3. Divide half of the matcha mixture evenly among two tall, clear glasses. Refrigerate until slightly set, about 10 15 minutes.
4. In a blender, puree peach slices with the remaining matcha mixture until smooth. Strain through a fine mesh sieve to remove any solids and allow it to cool to room temperature.
5. Pour the peach puree over the partially set jelly layer in each glass, filling them almost to the top. Refrigerate until fully set, about 2 hours or overnight.
6. For the silken tofu cream, blend silken tofu with honey, vanilla extract, and a pinch of sea salt until smooth. Transfer to a piping bag fitted with a star tip nozzle.
7. Once the jelly has set, pipe swirls of silken tofu cream on top of each glass. Garnish with fresh mint leaves and serve immediately.

Chef’s Insight

This Enchanted Moonlight Jelly is a testament to the harmonious balance of flavors and textures, an ephemeral dance between Matcha and peaches that captures the essence of Japanese culinary artistry.

Notes

A beautiful balance of delicate flavors and textures, this Enchanted Moonlight Jelly is a celebration of Japanese culinary tradition.