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:
- Soak 2 gold gelatine sheets in cold water for 5-10 minutes
- In a small pot, whisk together oat mylk powder, sugar and hot water until smooth. Stir on low heat for 5 minutes.
- Squeeze out gelatine sheets and stir into the warm oat mixture until fully dissolved.
- 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. - Pour bowl A (oat jelly) evenly into 2 glass tumblers.
- Chill 30-40 minutes until set but still slightly soft.
- 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.
- Gently pour bowl B (matcha jelly) over the oat layer in each glass.
- Chill 1 hour or until fully set.
- 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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