I have been on a quest for searching a great way of using ‘Houjicha‘ Japanese Green Tea. When I saw a photo of Parfait dessert on a magazine I thought “This is it! It must be definitely tasty if I make this with Houjicha flavour”. I also wanted to add some colour and texture to it. As I posted earlier I have been harvesting Raspberries in my garden so I decided to use some into this dessert. With soft, melting but slightly crunchy texture, roasted Green Tea aroma and fresh sweet and sour soft fruit … I think it is perfect to combine Houjicha and Raspberries all together to make a Parfait.

Houjicha Latte Parfait with Raspberries

It is a great dessert for a dinner with friends. The best thing about this dish is that it is so simple to make. No fiddliness and no failure. I added some Raspberry and ready-made Meringue but you can use any other soft fruit or you don’t need to add anything at all. It is delicious as it is.

[Ingredients]

(serves 4-6)

• 2 Egg Yolks
• 60g of Golden Caster Sugar
• 200ml of Double/Whipping Cream
• 2 Tsp of Houjicha Powder
• 50ml of milk
• 1 Tsp of Vanilla Extract
• 2-3 rings of Meringue
• 100g+/- of Raspberries

• Strawberries, Blueberries and Mint leaves (as  garnish)

 

[Direction]

Preparation: Placing cling film in a pound shape container that you would like to put into a freezer

Mix Egg Yolk with Golden Caster Sugar in a bowl. Mix well until the mixture becomes whitish fluffy texture

Mix Houjicha Powder into milk. Add it with Vanilla Extract into Yolk mixture and combine well.

*If you use loose Houjicha leaves you need to make strong Milk Tea, but if you use Houjicha powder you don’t have to use milk. It can be mixed in easily with the rest

In another bowl whisk Double Cream until it starts forming stiff peaks

Add a small amount of whipped Cream into Yolk mixture and combine well. Add the rest of cream into the mixture by dividing into 2-3 times. Combine well until it has no lump of cream

Crush Meringue into rough chunks and mix them into the mixture

     

Add in Raspberries into the mixture and hold everything up carefully without squashing the fruit

Transfer the mixture into the the container with cling film. Make the surface even with a spatula and place it in a freezer. Freeze it for over 5 hours until it becomes hard

    

Serving: When you want to use it leave the tin out from the freezer about 2-3 minutes before serving. Slice it with a knife and serve it with some soft fruits and berries.

*I want to add additional information for the people who are wondering where to get Houjicha Powder. I used this packet I got from Japan. This very finely ground Houjicha powder has an amazing aroma and is highly recommendable for making dessert.