Matcha Crème Brûlée
4
15/20 minutes
Dessert
A dessert classic, crème brûlée is famous and loved by all. Here's our plant-based matcha version. Deliciously creamy, everything we love around here.
Ingrédients
- 250 g of vanilla soy dessert cream
- 200 ml of vanilla soy milk
- 50 g of golden cane sugar
- 15 g of corn starch
- 2 g of agar-agar
- 300 g of silken tofu
- 4 tsp of Le Pâtissier matcha
Préparation
In a small saucepan, combine the dessert cream, soy milk, sugar, the cornstarch dissolved in 20 ml of cold water, and the agar-agar, and mix.
Heat over medium-low heat and let it simmer for a few minutes, whisking constantly. The mixture should thicken.
In a blender, combine the hot mixture, silken tofu, and matcha. Blend until smooth, then pour into shallow ramekins.
Refrigerate for several hours until ready to serve.
Then sprinkle a thin layer of sugar on top and caramelize it with a kitchen torch.
Crack the sugar shell with a spoon and enjoy!
