As there’s no particular season for matcha recipes, surprise your guests this year with our white-as-snow gourmet recipe!
And if you’re in a generous mood, leave a piece for Santa! Who knows? Maybe he’ll leave an extra present for you under the tree this year ;)
The recipe below serves 4. You can increase the ingredient quantities if there are more of you celebrating. Kusmi have recently put this original matcha tea log recipe to the test, and it’s worth it, believe us!
A yule log made using organic matcha tea? Here’s a recipe to serve 4.
Ingredient for the matcha powder biscuit:
- 2 eggs
- 62g of caster sugar
- 62g of flour
- 2 to 3 teaspoons of organic matcha powder. We recommend you use our organic Japanese green tea.
- ½ teaspoon of baking powder
- 1 pinch of salt
For the matcha biscuit
Start by separating the egg whites from the yolks, placing them in two different bowls. In the first bowl, add a pinch of salt and beat the egg whites until stiff. Add the caster sugar to the second bowl and whisk the yolks until the mixture turns white. Fold the egg yolk mixture into the egg whites and mix carefully.
In the same bowl, add the flour and the matcha powder, sieving well, and mix until an even consistency is reached. Then pour this mixture onto a baking tray covered in baking paper. Spread out evenly and bake at 150°C for 20 minutes. And there you go, the matcha biscuit is ready.
Ingredients for the mousse:
- 2 sheets of leaf gelatine
- 150g soft cheese (Philadelphia or St Moret type)
- 75g white chocolate
- lemon zest
- 20cl of double cream
- 115g egg yolks
- 1 drop of green food colouring
For the mousse
- Start by soaking the leaf gelatine sheets in a bowl of cold water.
- Separate the yolks from the whites in a bowl, only keeping the yolks. Then beat them until they foam. Melt the white chocolate in another bowl using a water bath until liquid, then add to the egg yolks. Whisk this mixture rapidly until it forms a “ribbon” when the spoon is lifted out of the mixture.
- Combine the soft cheese with the lemon zest in a separate bowl. Place the leaf gelatine sheets in water and heat them for a few seconds in a microwave before stirring them into the soft cheese. Then pour the egg yolk mixture into the soft cheese mixture and mix well.
- Whip the cream separately, then add to the soft cheese mixture. Mix carefully, then add 1 drop of green food colouring and mix in again.
Add a decorative mat to the log mould if desired. Then pour in the mousse, spreading the mixture out well so that it covers all the edges. Finally, place the matcha biscuit inside, cut in advance to fit the mould. Then all that remains is to put the log in the freezer for at least 12 hours.
Yep, it’s a very long time. So we recommend you make the log the evening before, so it can spend all night in the freezer. Take off your apron, put on your evening clothes and sit down at the table, because it's time to finally taste this incredible matcha yule log.
Why not enjoy this log together with an organic infusion ? 100% caffeine-free, delicious and hot, Kusmi tea is the perfect end to a meal.