Green Tea Custard with Whipped Mascarpone & Marionberry Honey Glass

Green Tea Custard with Whipped Mascarpone & Marionberry Honey Glass

Green Tea Custard:

3 cups of whole milk

1 cup of heavy cream

4 large egg yolks

4 large eggs

1 ¼ cup of sugar

2 tablespoon of matcha green tea powder

3 tablespoons of cornstarch

Pinch of salt

1 tablespoon of unsalted butter

1 tablespoon of pure vanilla extract

In a medium saucepan, heat the milk and heavy cream until steaming, but not boiling. In a medium bowl, whisk together the egg yolks, sugar, green tea powder, cornstarch, and salt. In a slow steady stream, add the hot milk mixture into the egg mixture while whisking constantly. Pour the custard back into the saucepan and cook over medium-low heat until thickened, whisking constantly. DO NOT LET BOIL. Strain the custard through a fine mesh sieve and whisk in the butter and vanilla extract. Divide into serving glasses and chill until cold, about 4 hours or overnight.

Whipped Mascarpone:

½ cup of mascarpone

¼ cup of heavy cream

2 tablespoons of sugar

½ teaspoon of ground vanilla bean (or 1 teaspoon of pure vanilla extract)

Place all ingredients into the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until thickened and smooth. Serve with green tea custard.

Marionberry Honey Glass:

2 tablespoons of water

2 tablespoons of marionberry jam, or any other preferred flavor

2 tablespoons of honey

½ cup of sugar

¼ teaspoon of cream of tartar

2 tablespoons of toasted pecans, chopped

In a small saucepan, whisk all ingredients together and cook over medium-high heat. Using a candy thermometer, bring the mixture to 300 degrees F, stirring constantly. Immediately pour the hot mixture (be careful!) onto a parchment paper lined baking sheet and, using a butter knife, spread the mixture into a thin transparent layer. Quickly sprinkle chopped pecans on top and let cool completely, until hardened. Serve with green tea custard.