Ice cream with Organic Matcha


90g of sugar cane
200 ml of cream
7g green tea Organic Matcha
3 eggs
4 tablespoons of hot water

In the 4 tablespoons of hot water (80 degrees C) thoroughly dissolve 5g of sugar and Organic Matcha. In a larger bowl whisk the eggs with 50g sugar. In another vessel whisk cream with the sugar (35g). To the bowl with the eggs, add the dissolved sugar with Organic Matcha and mix thoroughly. The whole pour into a bowl of whipped cream. All together should be mix, pour into a vessel and place in the freezer for about 3 - 4 hours.



Shortcake marbled with Organic Matcha and white chocolate


170g flour
70g of white chocolate
120g butter
150g icing sugar
4 eggs
2 teaspoons of Organic Matcha
pinch of salt
1 teaspoon of baking powder


Butter, chocolate dissolve in a water bath, whisk the eggs with the sugar into a smooth paste, gradually adding the flour with the baking powder. Add salt, melted butter and blend with the egg mixture. 1/3 of cake reload to another bowl and add the Organic Matcha and mix. To the remaining 2/3 add white chocolate and mix.


Cover the pan with the fat and pour in the bottom half of the mass of white chocolate, on top of the mass put Organic Matcha, and then cover with the rest of the chocolate mass. Bake in preheated oven at 180 degrees C for 50 minutes.


Jelly Organic Matcha





1 tablespoon of Organic Matcha, 1.5 tablespoons of sugar, 0.5 liters of boiled water, 10 grams of gelatin, cream for whipped cream.


Dissolve Organic Matcha in 10ml of hot water and mix with sugar in a separate bowl, dissolve gelatin in 100ml of water and mix. To the dissolved gelatin, add 400ml water – mix and add the dissolved Organic Matcha with sugar. Everything mix thoroughly and pour into vessels. Put for a few minutes in the freezer and then for 2 hours in the refrigerator. The jelly you can give with whipped cream and fruit. Whipped cream can  be sprinkled a bit of Organic Matcha. Enjoy your meal


Matcha roulade with whipped cream


100g flour, 180g sugar, 2 tablespoons of Organic Matcha (about 20g), 4 eggs, 3 tablespoons of milk, ¾ teaspoon of baking powder. To prepare the whipped cream: 350-400g cream 36%, 2 tablespoons of granulated sugar.

Eggs exact blend by adding sugar (gradually). For mixed eggs with sugar add flour and baking powder, then Organic Matcha mixed with milk. Pour batter into the pan (pan with pre-baking parchment paper). Bake in a preheated oven at 200 degrees C for about 10 minutes. After baking the roulade roll (hot) and leave to cool. Whisk the cream with powdered sugar (for whipped cream, you can add eg pistachios). Then cooled down slightly expand the cke and brush with whipped cream. Again, roll the dough and leave in the fridge for about 2 hours.


Matcha Latte


- 0.5 teaspoon of Organic Matcha pour into the bowl or cup,
- Pour a little water at a temperature of about 80 degrees,
- Mix thoroughly with a whisk or bamboo spoon,
- Add sugar to taste (you can also use maple syrup),
- 150ml warmed milk lather by foamer and gently pour into a cup of matcha