0.35 oz. matcha
2.82 oz. sugar
8.81 oz. whipped cream
1) Cut 8 ( 3½-inch) acetate squares. Roll
one square to make ¾-inch-diameter
tub. Tape side closed; tape bottom
closed. Repeat with seven remaining
acetate squares. Place tubs, closed ends
down, in glass that will keep them tight
together. 2) Cover gelatin with ice-cold
water. When gelatin is softened, drain;
dry with paper towel. Set aside. 3) Bring
milk, matcha and sugar to a boil. Remove
from heat; let infuse 2 minutes. 4) Strain
liquid over gelatin; stir well. Cool to room
temperature. 5) Whip cream to soft
peaks. Gently fold into green tea mixture.
Immediately fill acetate tubs. Freeze.
Smoked Pineapple Carpaccio
Applewood chips soaked in water for
Method: Cut off pineapple top and
bottom. Peel; cut in four even pieces,
longwise. Cut core off each piece. Put
¼-inch-thick layer applewood chips in
bottom of saucepot; put cooling rack
in pot. Place pineapple on rack. Heat
saucepot over medium heat. When thick
smoke appears, cover with lid; remove
from heat. Keep cover on 5 minutes.
Remove pineapple; slice longwise, very
thin, about ¹/8-inch. Set aside.
Sesame Oil with Cherry Juice
4 oz. cherry juice
2 oz. sesame oil
Method: In saucepot, bring cherry
juice to a boil; reduce to 1 oz. Cool.
Add sesame oil (do not mix). Reserve.
At service: Place piece of semolina
biscuit in center of each plate; top with
black sesame seed graham cracker.
Remove acetate from green tea panna
cotta. Wrap panna cotta with smoked
pineapple slices; place on top of graham
cracker. Drizzle plate with sesame oil/
“IT HELPS TO
BALANCE WHAT CAN
SOMETIMES BE TOO
SWEET OF A DESSERT
AND BRINGS A CLEAN
FINISH TO A MEAL.”
— STUART TARFF
Fünfrock says chefs must infuse the green
tea properly. “You can easily overdo it and
get a bitter taste.”
Tarff recommends that chefs are gentle
when working with matcha, and always
mix it into a liquid to avoid getting lumps.
“You should splurge and use a high-quality
matcha,” he adds. “It is worth the price to
achieve a more vibrant green and more
Many chefs have found that matcha adds a
distinctive and delightful twist of unexpected
flavor and green hue to desserts. And it only
takes a little to “go green.”
“A little bit goes a long way, so start out
with less and add more till you have the
flavor you are looking for,” says McAloon.
Beacon Hill Hotel & Bistro
Melanie Wolkoff Wachsman is a freelance
writer based in Louisville, Ky., and a former
editor of Chef and Chef Educator Today.
Lynn Warnesky likes the touch of
bitterness that these green tea French
macaroons bring to the dessert menu.