Matcha Terrine Recipe

Prepare Gelatin

Soak gelatin sheets in cold water until softened, about 5 minutes. Remove and squeeze out excess water.

Combine Ingredients

In a saucepan, heat milk, cream, sugar, and matcha powder over medium heat until warm. Stir in gelatin until fully dissolved.

Mold the Terrine

Pour the mixture into a terrine mold or loaf pan. Refrigerate until set, at least 4 hours or overnight.

Steep Hibiscus

Boil water and steep hibiscus tea bags for 5 minutes. Remove bags and stir in sugar.

Combine with Strawberries

Add sliced strawberries to the hibiscus liquid and chill until ready to serve.

Heat Cream

Heat cream in a saucepan until just boiling. Pour over chopped white chocolate in a bowl.

Mix Until Smooth

Let sit for a minute, then stir until the chocolate is fully melted and the ganache is smooth. Let cool slightly.

Make Crumble

Preheat oven to 350°F (175°C). Mix softened butter, sugar, flour, baking powder, and salt until crumbly.

Bake

Spread mixture on a baking sheet and bake for 10-12 minutes or until golden brown. Let cool.