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Ingredients: ================== * 1 Tbsp gelatine powder * 4 Tbsp water * 2 egg yolks * 1/2 cup sugar * 1 cup milk * 1 cup heavy cream * 1 Tbsp matcha green tea powder * 3 Tbsp warm water Preparation: ================== Dissolve gelatine powder in 4 Tbsps of water and set aside. Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture. Dissolve green tea powder in 3 Tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water. Further, add whipped heavy cream in the mixture. Pour the mixture into cups or glasses and chill them in the refrigerator. *Makes 4 servings

Chantilly Cream ================ 1 cup cream 1 tablespoon granulated sugar or vanilla sugar 1 teaspoon vanilla extract In a cold bowl and using cold beaters, whip cream, sugar and vanilla extract on high speed to medium-stiff peaks. Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours. Yields 2 cups. Chocolate Chantilly Cream ============================= 1 tablespoon cocoa 3 tablespoons confectioners' sugar or vanilla sugar 1 1/2 cups cream 1/2 teaspoon vanilla extract Sift together cocoa and confectioners' sugar. Mix into 1/4 cup of the cream, stirring until cocoa is completely dissolved. In a cold bowl and using cold beaters, whip remaining cream on high speed to stiff peaks while slowly pouring in the cocoa mixture and vanilla extract. The mixture will have medium-stiff peaks. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours. Yields 3 cups.

Ingredients: =============== * 4 1/2 ounces bittersweet chocolate, finely chopped * 2 tablespoons (1 ounce) unsalted butter, diced * 2 tablespoons espresso or hot water * 1 cup cold heavy cream * 3 large eggs, separated * 1 tablespoon sugar Method: ============ Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. Meanwhile, whip the cream to soft peaks, then refrigerate. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature, ...

Ingredients =============== 3 cups milk 10 green tea bags (individual size) 1 cup sugar 1 unflavored gelatin 1 cup cookie coconut (packaged grated coconut) Few drops green and yellow food coloring 1 cup heavy cream, chilled Directions ============== Heat milk to boiling in a saucepan. Add tea bags and allow to steep over medium heat 15 minutes, pressing the bags very gently with the back of a wooden spoon during steeping to avoid floating. Remove bags to a strainer and drain over saucepan several minutes. (Do not press or break bags; discard bags.) Add a blend of the sugar and the gelatin; stir until gelatin is dissolved. Remove from heat, blend in coconut, and let stand 10 to 20 minutes before chilling for hot mixture to absorb the full coconut flavor. Stir in enough food coloring to tint a pale green. Chill in refrigerator or over a bowl of ice and water until mixture is slightly thickened, stirring often. When thickened, beat well. Whip the chilled cream ...