Matcha Recipe: Matcha Blancmange

Blancmange (from French blanc-manger) is a sweet dessert made with milk, cream and sugar thickened with gelatin. It is usually set in a mold and served cold. While it’s traditionally white (hence the name includes “blanc”), blancemanges are often given other colors. This is a matcha spin on the original recipe.  Special thanks to Maeda-en for providing this recipe. It was made using Maeda-en Culinary Grade Matcha.

When I made the Matcha Blancmange, I skipped the Red Bean Topping as I didn’t have any red bean paste. I also didn’t use any whipped cream. My Matcha Blancmange turned out light, creamy and delicious. The matcha flavor (1 tablespoon) from the blancmange was subtle and smooth. The matcha sauce on top also required 1 tablespoon of matcha. This sauce blend was a bit strong on the matcha flavor, be careful (unless that’s what you want!).

Recipe (Serves 5)

For the Blancmange

1 Tbsp(5g) Culinary Matcha Powder
1/2 envelope of unflavored gelatin
5 Tbsp Water
1 cup Milk
1.5 cup Heavy cream
1/2 cup Sugar

For Red Bean topping

5 Tbsp Sweetened red bean paste
Whipped Cream for garnish

For the Matcha sauce

1 Tbsp(5g) Culinary Matcha Powder
3 Tbsp Lukewarm water
1.5 Tbsp Sugar

Directions

1. Mix Matcha sauce ingredients together and cool in refrigerator.
2. Disperse the gelatin in water. Let stand 10 minutes until softened.
3. Whisk half of the heavy cream to a stiff peak.
4. Heat milk, sugar and remainder of the heavy cream over medium heat in saucepan, whisking constantly.
5. Add the Matcha powder very gradually, pouring it through a strainer.
6. Remove from heat and add softened gelatin, stirring continuously until gelatin dissolves completely to make Blancmange.
7. Place the pan over a bowl of ice water, fold the heavy cream into the mixture.
8. Pour the Blancmange into a dessert size bowl.
9. Refrigerate until firm.
10. To serve, decorate the top of Blancmange with whipped cream and sweetened red bean paste, pouring Matcha sauce on side.