Inspired by the flavours of a traditional Japanese afternoon tea, this beautiful matcha sorbet sits between two delicate ginger wafers. What a great way to take tea, especially in the warmer months of the year.
- 1 cup (220 g) caster sugar
- 3 cups (750 ml) milk
- ⅓ cup (80 ml) glucose syrup
- 1 tbsp matcha (green tea powder)
- 50 g butter
- 2 tbsp brown sugar
- 1½ tbsp honey
- ⅓ cup (50 g) plain flour
- 2 tsp finely grated fresh ginger
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 10 minutes
You will need and ice-cream machine.
Combine the water, sugar and matcha is a medium saucepan over a low heat. Stirring until sugar dissolves. Turn to the heat to high, bring to the boil, then remove the saucepan from heat. Transfer the mixture to a glass bowl and refrigerate until cold.
Pour the mixture into an ice-cream machine and churn to the manufacturer's instructions (about 30 minutes). Once complete, transfer the mixture to a freezer container and freeze overnight or until firm.
Meanwhile to make the ginger wafers, preheat the oven 180ºC/350ºF. Line 2 oven trays with baking paper.
Combine the butter, sugar and honey in small saucepan over a medium heat until the butter has melted. Sift the flour and fold in, along with the ginger.
Using the back of a spoon, spread teaspoonfuls of wafer mixture into circles onto your baking trays. Bake the wafers for 4-5 minutes or until golden. Cool on trays.
To serve, sandwich scoops of sorbet between two ginger wafers.
• Wafers are best made on day of serving. Sorbet can be made a week in advance.
Photography by Brett Stevens. Styling by Marcus Hay. Food preparation by Angela Devlin. Art direction by Anne Marie Cummins.