Cooking with Matcha
WITH CHEF MICKEY ROTTEN
A delicious almond cake topped with P & T’s “Green Lantern” matcha, vanilla bourbon ice cream and fried goji berry. Try out this recipe at home and impress your dinner guests with this vegan treat!
by Michał Gniłka
Almond cake and P & T’s “Green Lantern” matcha
with vanilla bourbon ice cream and fried goji berry
Almond cake (16 portions):
- 165g of soy milk
- 25g apple cider vinegar
- 60g plain flour
- 75g almond flour – lightly roasted
- 3/4 tspn sea salt
- 1 1/2 tspn baking powder
- 3/4 tspn baking soda
- 125g muscovado sugar cane
- 75g odorless coconut oil – at room temperature
Mix milk with vinegar and leave aside for 5minutes. Mix sugar cane into coconut oil and leave aside for 5minutes. Combine all the dry ingredients. Add sugar mixture and half of the dry ingredients to half of the milk mixture and mix thoroughly. Add the rest of the milk mixture, stir, then add the remaining dry ingredients. Mix everything well and pour into a lined, rectangular baking form. Bake at 180°C for 30minutes. Cut into small squares when cool.
Ice cream (800g):
- 700g soy milk
- 250g odorless coconut oil
- 40g arrowroot starch
- 100g honeydew honey/agave syrup
- 2 sticks of vanilla bourbon – split lengthwise and hollowed
- 1/2 tspn salt
Combine half of the coconut milk with the starch and bring to boil stirring constantly – so as to not form lumps. Take off the heat, and add the remaining ingredients. Freeze in the freezer in a flat container, placed on top of small ice cubes. Grind thoroughly before serving.
Goji berries (16 portions):
- 100g Goji
- 200ml frying oil
Fry berries in preheated to 130°C oil for about 2 minutes. Drain on paper and towel excessive fat.
Matcha latte (4 portions):
- 1g or 1 chashaku P & T’s Green Lantern matcha
- 60g hazelnut milk at 80°C
Pour matcha through a fine sieve into a heated bowl. Add the hazelnut milk and whisk for about 20seconds until you reach a smooth consistency.
Plate the dish:
Place on top one portion of almond cake a portion of ice cream, sprinkle with goji berries, and pour around with a portion of matcha latte.
for P & T
USTA Magazyn hosted a tea-paired degustation as a part of the Coffee & Tea Festival in Warsaw. Inviting vegan chef Mickey Rotten to create a dining experience inspired by P & T teas, these were the lasting impressions.