Matcha Pot de Creme

How vibrant are these colors?! The green comes from matcha green tea powder, something I'm currently obsessed with. Lately, I'll have a matcha green tea latte every morning over a cup of coffee. So much yum! Anyway, these little matcha pot de cremes are simple to make and are a perfect Springtime dessert. I served them with a triple berry compote and some crushed glutenfree shortbread cookies.

Matcha Pot de Cremes

What you'll need:

• 2 large egg yolks
• 1 tbsp Matcha green tea powder
• 1 tsp vanilla
• 3/4 cup full fat canned coconut milk 
• 1/4 cup water
• 2 tbsp raw honey
• 1 tsp gelatin
• 1 cup fresh/frozen berries (for compote)
• 1 tsp lemon juice (for compote)
• gluten free shortbread cookies (I used this recipe), finely crushed (optional)

What to do:

1. In a medium heat proof bowl, whisk together the egg yolks, matcha green tea powder, and vanilla until combined. Set aside. In a sauce pan, heat the coconut milk, water, and honey over medium heat until the honey is melted and the coconut milk just starts to steam. 
2. Remove the milk mixture from the heat. Separate 4 tbsp of the warm milk mixture into a shallow bowl, add 1 tsp of gelatin and let it bloom while you temper the eggs. Slowly temper the egg yolk mixture by adding a little bit of milk at a time while continuously whisking. Once all the milk mixture has been added to the yolks, return the custard back to the pan, then add the bloomed gelatin and heat over medium low heat. 
3. Use a wooden spoon to agitate the mixture (I like to make figure 8s) until the mixture thickens enough to coat the back of the spoon. Turn heat off and strain the mixture through a fine mesh sieve. Evenly divide the custard mixture into mini glass jars or ramekins. Let it cool slightly before allowing it to set in the fridge.
4. To make the compote, heat the berries and lemon juice over medium heat until fruit is soft and syrupy. Allow to cool before serving. To assemble, top the pot de cremes with the compote and crushed cookies, if using.