Oat Mylk Matcha Jello

Serves 2

Ingredients:

  • 30g Oat Mylk Powder
  • 300ml hot water
  • 2 tbsp sugar or natural sweetener (adjust to taste)
  • 2 gold grade gelatine sheets
  • 1 1/2 tsp premium matcha powder
  • Strawberry compote (optional)
  • Fresh strawberries, edible flowers & microgreens for garnish (optional)

Instructions:

  1. Soak 2 gold gelatine sheets in cold water for 5-10 minutes
  2. In a small pot, whisk together oat mylk powder, sugar and hot water until smooth. Stir on low heat for 5 minutes. 
  3. Squeeze out gelatine sheets and stir into the warm oat mixture until fully dissolved. 
  4. Divide the mixture into two glass bowls:
    Bowl A (2/3 of total): Oat jelly base
    Bowl B (1/3 of total): Add 1 1/2 tsp matcha powder and whisk well until fully incorporated. 
  5. Pour bowl A (oat jelly) evenly into 2 glass tumblers. 
  6. Chill 30-40 minutes until set but still slightly soft. 
  7. Before pouring bowl B (matcha jelly) over oat layer, check the consistency. If the gelatine has thickened, gently reheat in the microwave in short 5-10 second bursts, stirring between, until pourable but not hot. 
  8. Gently pour bowl B (matcha jelly) over the oat layer in each glass. 
  9. Chill 1 hour or until fully set. 
  10. Just before serving, top with strawberry compote, fresh strawberries, edible flowers and microgreens. 

Notes:

  • Pour the matcha layer slowly over the back of a spoon for neat layers
  • Adjust sugar to taste before adding gelatine
  • Store refrigerated up to 2 days


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