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3 Reviews
laura
February 4, 2024
This was the scariest recipe I've ever made. Every step of the way I didn't think it'd work out. The gelatin would be too stiff to mix with everything else, sometimes I'd manage to soften it by not letting the chocolate cool for example. The taste is great if you love matcha but I'd halve or quarter the amount of gelatin it calls for. I ended up with a lumpy mousse. I saw someone comment it was probably 2 teaspoons rather that 2 tablespoons, maybe try that.
Molly H.
March 21, 2018
I followed this recipe perfectly, but my matcha paste did NOT mix with the gelatin. It was lumpy, hard, and very unpleasant. Unfortunately, this ruined the entire tart and I had to strain it. The overall color was a very unappealing pale green (although my matcha is very high-quality). I really wanted to like this recipe! It’s too bad something went so wrong. :(
Caroline L.
December 15, 2021
I had a similar experience with the gelatin unable to be incorporated into the matcha paste. I warmed it up to successfully make the mixture, but then it hardened again and wouldn't incorporate into the whipped cream. I'm wondering if the recipe meant two teaspoons of gelatin rather than tablespoons.
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