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Matcha tea parfait served
Refreshing matcha dessert

Japanese matcha green tea parfait

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Evoking the ancient world of Japanese tea ceremonies, Matcha parfait is one of the most sophisticated creations of modern confectionery. Matcha (powdered green tea) conquers not only with its vivid green colour but also with its characteristic, slightly bitter 'umami' taste. This dessert is the art of balance: the sweetness of the cream dulls the tartness of the tea, while the tea's freshness lightens the rich cream. This is not a simple pudding, but a frozen mousse that melts in the mouth revealing complex aromas.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Bain-marie pot
  • Tea strainer
  • Whisk (hand and electric)
  • Silicone mould

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Heat the milk to boiling point (but do not boil over), then remove from heat.

Tip: Heating milk is necessary for tempering the egg yolks.
2 ✓

Whisk yolks with sugar and vanilla until pale. Slowly pour in hot milk while whisking constantly.

Tip: Gradual heat equalisation (tempering) prevents the hot milk from scrambling the eggs.
3 ✓

Pour mixture back into the pan and thicken over low heat, stirring constantly (custard consistency, approx. 82°C). Do not boil!

Tip: If it boils, the egg curdles. The cream is ready when it coats the back of a spoon.
4 ✓

Mix matcha powder into a smooth paste with hot water, then add to the cream. Mix smooth, strain, and cool completely.

Tip: Straining removes potential egg bits and tea lumps, ensuring silky texture.
5 ✓

Whip cold double cream to soft peaks. Carefully fold into the cooled green tea base.

Tip: Whipped cream gives the parfait airiness and creaminess when frozen.
6 ✓

Pour into mould and freeze for at least 4 hours. Garnish with mint before serving.

Tip: Freezing stabilises the foam structure.

Recipe FAQ

The matcha remained lumpy. What should I do?
Matcha powder is hydrophobic (hard to wet), so always mix it into a thick paste with a little hot water (using a 'chasen' brush or small whisk) before adding to the cream.
It turned out bitter. Why?
You likely used poor quality or old tea powder, or added too much. The quality of culinary matcha is key.

Ingredients

  • 2 tbsp Matcha tea powder (culinary grade)
  • 200 ml Double cream (cold)
  • 50 g Caster sugar
  • 3 pcs Egg yolks
  • 200 ml Milk
  • 1 packet Vanilla sugar
  • 2 tbsp Hot water (for tea)
  • 4 sprigs Fresh mint (garnish)