Green Tea Creme with Pistachios © – a cold dessert

14 Aug

This is one of my very own! We had a lot of Japanese Green Tea lying around in the house, and I was at a loss as to how it could be finished (this is especially difficult if you don’t have a taste for it). I don’t remember exactly when the idea of putting it into a dessert came from, but I decided I wanted to use it in a unique way.

If you do some research on Green Tea desserts online, you will come across mostly these – green tea ice cream, green tea cheese cake, green tea jelly etc.  This link will give you up to 7 different green tea dessert recipes, including a traditional one with rice.

But the one thing you will notice about the Green Tea dessert recipes online, is that almost all of them use eggs in some proportion or the other. With the constraints of Shravan (the hindu holy month of festivals where Maharashtrians abstain from drinking alcohol and eating non-vegetarian food, including eggs) and the Indian taste buds, I came up with this recipe.

It is to be eaten plain, but I added biscuit to it for a break in texture.

What you need:

For the Green Tea cream-

3 tsp of japanese green tea (if you can handle a more bitter taste, then you are free to add another 2-3 tsp)

3/4 cup of honey

1 tsp nutmeg powder

1 cup of pistachio flakes

200 gm fresh cream, chilled

For the biscuit-

6-8 Digestive biscuits (or any other biscuits with a rough grain), crushed

1 1/2 tsp butter, melted

What to do:

For the green tea cream-

Take fresh cream in a medium sized bowl. Place this bowl inside a bigger bowl filled with chilled water and ice cubes. Whip the cream with a large balloon whip for about 5 to 7 minutes to get a thickish-smooth consistency. If you like the cream more fluffy, then whip till you get stiff peaks. Gently fold in the green tea, honey, and nutmeg. Pour it into bowls/ moulds of your choice and leave it in for 20 mins.

For the biscuit-

In a bowl, mix the biscuit crumbs with butter. In a plate lined with butter paper, flatten the mixture into a thin disc. Keep in the fridge for about 30 minutes.

After 30 mins, take the plate out and using a cookie cutter/ mould, cut out neat circles. Put these in the freezer for about 5 mins.

Reading the dish-

Top the chilled bowls with the biscuit and pistachios. Serve chilled. Enjoy! Serves 4


2 Responses to “Green Tea Creme with Pistachios © – a cold dessert”

  1. SHYAM GHATE December 9, 2011 at 6:25 pm #

    I notice snowflakes floating across the site. Is that by design? Welcome Xmas?

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