A creamy verrine, enhanced by the freshness of matcha. (Credit: Akiko Ida)
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Preparation 10 min
Cooking time 10 min
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Portions
4 people
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Difficulty
Easy
Preparation Carla Rebeiz's simple matcha mouhallabieh
For the base:
- Dissolve the sugar and cornstarch in a little cold milk. Mix well to get a smooth mixture.
- Add the rest of the milk.
- Heat over medium heat, stirring constantly.
- Let thicken until you get a nice creamy texture. (about 5 to 10 minutes)
For the matcha:
- Take out 100 ml of the hot mixture.
- Mix it with the matcha and strain through a fine sieve to prevent lumps.
- Remove from the heat, pour the mixture back into the saucepan, and mix well.
For serving:
- Pour into small glasses and lightly dust with matcha using a sieve.
- Let cool, then refrigerate for 2 hours.
This new recipe is on the menu at her restaurant Eats Thyme.
Carla Rebeiz's simple matcha mouhallabieh
-
Preparation 10 min
Cooking time 10 min
-
Portions
4 people
-
Difficulty
Easy
