OK, I realize this is sort of cheating, but it's so delicious, I had to share. Take my Lemon Posset recipe, and add 3 to 4 teaspoons matcha powder. That's it.
My daughter and I love the flavor of matcha. She made matcha cookies the other day that were so good. There's a photo of them on my Instagram, in case you are curious. Some day soon, I'll make a matcha scone. Matcha latte, matcha ice cream, matcha mochi, matcha cake, we could go on and on, we love it so much.
Anyway, the original posset is delicious on it's own. Add some matcha to it, and it becomes something else entirely. I used 3 teaspoons for a mild matcha taste. Add another teaspoon if you want a more pronounced matcha flavor.
Matcha powder is a little pricey. I use the culinary grade, which is a lot cheaper than the ceremonial one. —mrslarkin
Test Kitchen Notes
WHO: We wake up most mornings thinking of mrslarkin's scones.
WHAT: An ultra-smooth, bright-green, matcha tea-flavored custard (perhaps an update on mrslarkin's classic Lemon Posset).
HOW: Bring cream and sugar to a boil, then whisk in matcha powder and lemon juice. Ladle into cups, refrigerate a few hours, and try not to eat the whole batch.
WHY WE LOVE IT: Incredibly smooth, a little minerally-herbaceous as matcha is, creamy and sweet. We love this posset: It's easier than a pudding, with equally satisfying results. If you want a green tea-and-lemon flavor, leave the amount of lemon juice as is; next time, we might decrease the amount of lemon juice to highlight the matcha flavor. —The Editors
4 or 5
3 to 4 teaspoons
culinary-grade matcha powder
In This Recipe
In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat—don’t let the cream boil over.
Remove pan from heat. Take a few spoonfuls of the hot cream and whisk it into the matcha powder until smooth. Stir lemon juice into the rest of the cream in the pot. Stir in the matcha mixture. Let cool, about 15 minutes.
You may need to strain the mixture through a fine mesh strainer and press out any matcha lumps. Stir the cream one more time and pour even amounts into four or five ramekins. Refrigerate at least 2 hours, or until set. Serve with a dollop of unsweetened whipped cream, if desired.