Matcha Parfait

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Matcha Parfait
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 6 h. 40 min.
Ready in
Calories:
156
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie156 cal.(7 %)
Protein12.66 g(13 %)
Fat9.33 g(8 %)
Carbohydrates8.08 g(5 %)
Sugar added6.11 g(24 %)
Roughage0.45 g(2 %)
Vitamin A94.16 mg(11,770 %)
Vitamin D0.57 μg(3 %)
Vitamin E1.38 mg(12 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.34 mg(3 %)
Vitamin B₆0.05 mg(4 %)
Folate11.77 μg(4 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C6.4 mg(7 %)
Potassium332.99 mg(8 %)
Calcium19.51 mg(2 %)
Magnesium6.02 mg(2 %)
Iron1.98 mg(13 %)
Iodine16.58 μg(8 %)
Zinc0.15 mg(2 %)
Saturated fatty acids4.54 g
Cholesterol61.96 mg

Ingredients

for
1
Ingredients
3 eggs
1 Vanilla bean
75 grams powdered sugar
250 milliliters Whipped cream
1 tsp lemon juice
50 grams chopped Pistachio
20 Tbsps Matcha
vegetable oil (for the pan)
How healthy are the main ingredients?
Whipped creamPistachioeggMatcha

Preparation steps

1.

Separate the eggs and refrigerate the egg whites. Place the yolks in a bowl over a pot of simmering water. Cut the vanilla bean in half and scrape out the insides. Add the vanilla to the yolks. Add the powdered sugar to the yolks and whisk until thick and smooth. Cool in an ice water bath and remove the vanilla bean.

2.

Beat the cream until stiff and fold into the cooled custard. Whip the egg whites with the lemon juice until stiff. Fold the egg whites and pistachios into the custard. Fold in the matcha powder.

3.

Grease a mold with the vegetable oil. Cover with plastic wrap and smooth the egg cream into the mold. Cover with plastic wrap and freeze for at least 6 hours.

4.

Remove from the freezer for about 10 minutes before serving. Plunge in hot water and turn the parfait from the mold. Remove the plastic wrap.

5.

Dip a knife in hot water, wipe off and cut the parfait into cubes. Serve immediately in bowls with Matcha cookies.

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