Matcha is such a versatile ingredient to use for baking. It is extremely easy to use and it provides vibrant color, a unique flavor, and benefits to the preparation. Since it is powdered tea, you can easily incorporate it without any hassle. To prove this point, we'll be making a simple yet delicious no-bake dessert with culinary grade Matcha: white chocolate Matcha bavarois.
What is a Bavarois
A Bavarois is also known as a Bavarian Cream, it's a pudding similar to pastry cream but thickened with gelatin.
A bavarois can be easily confused with a mousse because they share the same characteristics: a flavor base, enrichment, lightener and stabilizer. The flavor base is what gives the mousse or bavarois its main flavor, in this case white chocolate and Matcha. The enrichment can be an additional flavor like vanilla, a liquor, etc. The lightener is anything that adds air. In a mousse is can be egg whites whipped as a meringue, but it is not always necessary as an ingredient. Bavarois, on the other hand, is always lightened with cream or eggs that have been whipped to form very soft peaks. Mousse is runnier and stabilizes itself with refrigeration but bavarois is always stabilized with gelatin.
Matcha as an Ingredient
We all love those Matcha benefits! Matcha is a powerful antioxidant and source of vitamin A and C, between others. It is a great ingredient to incorporate in recipes because of its health benefits plus it gives any preparation a unique color and taste.
For cooking and baking, it is recommended to use a culinary grade Matcha. A good culinary Matcha might only be different from a ceremonial grade Matcha because the leaves used to make it are older (lower in the plant stem) than the young Tencha leaves used for ceremonial grade Matcha. The flavor could be less delicate, so it is perfect for making smoothies and baking.
White Chocolate and Matcha go perfectly well together. It's such a good combination that chefs all over the world are increasingly using it to create desserts. Matcha's umami profile contrasts the sweetness of white chocolate, but when combined, the umami cuts through the sweetness creating a luxurious mouthfeel.
White Chocolate Matcha Bavarois
Makes 5 ramekin portions
- 3 oz white chocolate
- 1/3 cup of milk
- 1 tsp unflavored gelatin
- 1/4 cup cold water
- 1 1/2 cup heavy whipping cream
- 1 tbsp culinary grade Matcha
- In a small saucepan, combine white chocolate and milk and stir at med-low heat mixing constantly until the chocolate is completely melted. Remove from heat, transfer to a bowl and let cool to room temperature (but don't let it get hard).
- In a small bowl, add the cold water and sprinkle the gelatin on top. Mix with a spoon until the gelatin is completely dissolved and set aside.
- Whip the heavy whipping cream for 4 minutes until medium peaks form (watch timing and texture closely because it can go from cream to whipped cream, to over-whipped in a short time).
- Add the dissolved gelatin and Matcha powder* to the melted white chocolate mixture and whisk constantly until there are no Matcha lumps left.
- Add the Matcha-white chocolate mixture to the whipped cream and gently fold with a spatula until completely combined.
- Transfer Bavarois mixture to ramekins and refrigerate for at least 4 hours.
* It is always recommended to use a sifter to add the Matcha powder.
** Store in the fridge for up to 5 days
About The Author
Daniela is a Tea Sommelier and Blogger at Tea Cachai. She has lived in 5 countries including Chile, Brasil, UK, Canada and USA and is passionate about fashion and tea. You can find her on social media as @teacachai.
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