Tea Ice Parfait
Creamy, tender melt with a hint of matcha tea and pistachios promises pure enjoyment – try the Tea‑Ice Parfait from Spoonsparrow!
Ingredients
- 1 egg
- 2 egg yolks
- 1 vanilla pod
- 75 g powdered sugar (from raw cane sugar)
- 2 tsp matcha powder
- 1 tsp lemon juice
- 250 ml heavy cream
- 50 g chopped pistachios
Instructions
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1.
Add the egg and yolks to a large bowl. Split the vanilla pod lengthwise, scrape out the seeds and add them with the powdered sugar to the eggs. Whisk the mixture over a hot water bath with a whisk until thick and frothy, being careful not to let it get too hot or curdle. Then beat it in ice‑cold water. Mix the matcha powder with 1 Tbsp water and lemon juice into a paste and stir it into the cold egg mixture.
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2.
Whip the cream stiffly and fold it into the chilled egg custard. Gently fold in the chopped pistachios. Lightly oil a terrine mold, line it overhanging with plastic wrap so the parfait can be released easily later. Pour the mixture into the mold and smooth the top. Cover with plastic wrap and freeze completely for at least 6 hours.
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3.
Take the parfait out about 10 minutes before serving, pour it out, and remove all the plastic wrap. Dip a knife in hot water, cut the parfait into cubes, arrange them on bowls, and serve with matcha pastries if desired.
