Sep 10 2017
Prep 5 mn and rest 2h
My girlfriend gave me this amazing book about Matcha and how to cook and bake with it. I have tried a few things and this one is definitely a winner. It is creamy and tangy, delicious and plus it is full of antioxydants!!
Place the sugar and matcha in food processor and pulse a few times. Add the cream cheese and sour cream and process until completely smooth.
In large bowl, beat the cream until stiff peaks.
Gently fold half of the whipped cream with the matcha mixture. Scoop in little jars and refrigerate for 2 hours.
Enjoy with a little added cream and maybe a pinch of matcha on top.