Matcha Kuzu Jelly Parfait with Sweet Red Beans and Crispy Buckwheat Tea
Matcha Kuzu Jelly
50ml Hot water 2 tsp/ 10ml Sugar
2 tsp/ 10ml Matcha Powder
Mix matcha powder and hot water in a cup, keep stirring until matcha is completely dissolved. Add sugar, stir to dissolve. Add water and stir to dilute the mix.
In a small saucepan, heat (1) over medium heat. Stir gently with silicon or wooden spatula until it starts coagulating. As the kuzu gets heated and becomes hot, the starch in kuzu starts absorbing water rapidly and it becomes transparent. Stir 1 more minute by scraping from the bottom and sides. Once they are transparent and coagulated, stop the heat. The entire process should take up to 5 minutes. Stop the heat.
Wet a small flat bottomed mould or plate with water to prevent kuzu from sticking. Pour kuzu mix into the mould as soon as it comes off the heat. Use a spoon to flatten the surface while it’s still hot and flexible. Kuzu mix should be roughly 1.5cm thick.
Cool (3) in an iced water directly. Kuzu jelly should be swimming in the iced water. If you leave the kuzu jelly for too long in the iced water it will start turning white and hard. It is best to eat while the core of the kuzu jelly is still a bit warm.
On a chopping board, turn the mould upside down and pop the kuzu jelly out. Cut it into 1.5cm to 2cm square cubes by knife. Store in the fridge until you are ready to assemble the parfait.
100ml Double Cream (chilled)
1 tsp/5ml Sugar
½ tsp/2.5ml Matcha Powder
Using a hand or electric whisker, begin whisking the cream with matcha powder and sugar in a large bowl.
Once it starts to thicken, slow down. Keep whisking slowly until the cream firms up.
Store in the fridge until you are ready to assemble the parfait.
Sweet Red Bean Paste
64g Sweet Red Bean Paste
Divide the bean paste into 8 equal balls of 8g each. By using your hand, make each one a ball shape by rolling in the palm of your hand.
Vanilla Ice Cream
Kuromitsu (Japanese black syrup made from unrefined dark sugar)
Dattan Soba Tea (Buckwheat tea)
Assembling the parfait
For each serving
Leave aside several piece of matcha kuzu jelly for the final decoration.
You are adding different ingredients in layers in a long tall glass (champagne glass or slightly bigger). First, add 4-6 pieces of Matcha Kuzu Jelly at the bottom.
Next, add 3 pieces of sweet red bean balls.
Then, add 1-2 scoups of vanilla ice cream on top
Drizzle a teaspoon of Kuromitsu syrup
Add a couple of tablespoons of Matcha cream on top
Decorate the top with 1 sweet red bean ball and some Matcha Kuzu Jelly, sprinkle a tea spoon full of Buckwheat tea to serve.