About the Recipe
Prior to COVID-19 my fiance and I travelled around Japan for 2 weeks. Having sampled all that Japan has to offer, I can safely say Japanese food is one of my favourite cuisines. These recipes were inspired by that trip and chosen to invoke memories of beautiful Japan from London lockdown.
Ingredients
75g white chocholate
150ml thick double cream
1 tsp matcha powder (sieved to remove lumps)
½ tsp vanilla extract
½ tsp sugar
2 raspberries
Preparation
In a small saucepan heat the cream until hot and sieve in the match powder, whisking until smooth and green.
Place the chocolate, sugar and vanilla extract into a medium mixing bowl.
When the cream is just starting to bubble, pour it over the chocolate mixture and whisk until smooth and the chocolate has melted.
Pour the mixture cream into espresso cups.
Cover with cling-film and refrigerate for at least 1 hour to set.
Garnish with a raspberry.