Matcha Kanten & Strawberry Parfait

Kanten or agar is a great vegan alternative to gelatine that can be found in most Asian grocery stores.

Matcha Kanten & Strawberry Parfait from Tara's Multicultural Table


Serves 4

Equipment

  • 4 serving glasses
  • 8-inch square dish
  • Small bowl
  • Small saucepan
  • Medium bowl

Ingredients

Kanten
  • 2 tsp Matcha Live Longer green tea powder
  • 1 tbsp hot water
  • 450ml cold water
  • 50g white sugar
  • 2½ tbsp agar
Parfait
  • 225g cream cheese
  • 150g Greek yoghurt
  • 1 tsp vanilla extract
  • ¼ cup milk
  • Honey, to taste
Topping
  • A dozen strawberries, sliced

Instructions

  1. Line your dish with baking paper.
  2. Whisk your Matcha and hot water until all the lumps have disappeared and set aside.
  3. Add your cold water, sugar and agar-agar to a saucepan and bring to the boil, stirring occasionally.
  4. Once the mixture is fully dissolved, remove from heat and pour in your Matcha and stir again until combined.
  5. Pour the mixture into your lined dish and refrigerate for at least 2 hours.
  6. In the meantime, bring your cream cheese and yoghurt to room temperature.
  7. Beat together before adding in your vanilla and enough honey to sweeten to your taste.
  8. Slowly add in your milk until the mixture is smooth and refrigerate until cold again and you are ready to assemble the parfait.
  9. Once your kanten has had enough time to set, turn it out with the help of the baking paper and slice into cubes.
  10. Pour in enough cream cheese mixture to ¼ fill each of your serving glasses, add a layer of kanten and sliced strawberry until glass is half full, add in the remaining cream cheese mixture, top with a final layer of kanten and strawberry and serve immediately.