Matcha terrine

This white chocolate matcha terrine is a luxurious dessert that offers refined flavor and elegance. The smooth flavor of the white chocolate fills your mouth, and combines with the rich aroma of matcha to create an exquisite taste. The delicate texture and rich sweetness are in harmony, and you will feel a moment of bliss with just one bite.

<Ingredients> (13.5cm x 6cm x 4.5cm pound cake mold)

  • 50g unsalted butter
  • 120g white chocolate
  • 50g fresh cream
  • A little salt (be careful not to add too much!)
  • 15g matcha
  • 20g granulated sugar
  • 1 egg
  • Matcha for finishing

<How to make>

  1. Preheat the oven to 150 degrees. Place a baking tray on the mold. Boil water for baking. Mix the matcha and granulated sugar thoroughly.

  2. Chop the white chocolate into small pieces and set aside along with the butter cut into small pieces.

  3. Heat the cream in the microwave until it starts to bubble. *As the amount is small, be sure to keep an eye on it.

  4. Add ③ to ② and mix until dissolved. If it does not dissolve, place it in a hot water bath until it dissolves.

  5. Add the mixed matcha, granulated sugar, and a pinch of salt and mix.

  6. Beat the eggs well and gradually add them to step 5 while mixing. Strain through a fine mesh sieve.

  7. Pour into mold.

  8. Place the mold on a baking tray and pour in hot water for baking, about 2cm from the bottom.

  9. Bake in a 150°C oven for 40 minutes. Tilt the mold slightly and it's done when the center is no longer runny and can be shaken slightly. (The time depends on your oven, so be sure to check.)

  10. Once cooked, remove from the oven and let cool, then wrap in plastic wrap while still in the mold and chill in the refrigerator.

  11. Remove from the mold, turn it over, sprinkle some matcha on top using a tea strainer, and garnish. Cut using a knife heated over hot water or a flame.

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