MATCHA SEMIFREDDO

KISSA Matcha Semifreddo – an exotic treat for festive moments!

This elegant little cake is not only a delight on Christmas days, but also brings a special touch to the table at any time. Delicate Matcha cream meets fresh, creamy coconut ice cream and melts into an unforgettable taste experience. Even ice queens will melt at this touch of exoticism in the cold winter. Let yourself be enchanted by the harmony of Matcha and coconut!

Ingredients Matcha Semifreddo

For about 6 to 8 small cakes:

• 2 tsp KISSA Matcha Basic
• 200g flour
• 1 pinch of salt
• 100g sugar
• 1 pinch of cream of tartar baking powder
• 60g olive oil
• 100ml soy milk
• 200ml coconut milk
• 100g sugar
• 1 teaspoon agar agar
• 200ml soy cream for whipping
• 1 mark of a vanilla pod
• 1 cup blackberries
• A little margarine to grease the molds

Matcha Cream

• 1 tsp KISSA Matcha Basic
• 150g soy yogurt
• 1 teaspoon maple syrup

Preparation of Matcha Semifreddo

1. Preheat the oven to 170℃ fan.
2. Sift flour, salt, sugar and cream of tartar in a bowl.
3. Mix the olive oil, soy milk and half of the vanilla pulp well and stir into the flour mixture.
4. Grease the muffin tins with margarine, line them with baking paper about 10cm high and fill the dough into the tins about 2-3cm high.
5. Bake in the oven for about 10-12 minutes.
6. Allow the bases to cool in the tins and on the baking paper.
7. For the semi-frozen ice cream, simmer 50ml coconut milk with agar agar in a small saucepan for 5 minutes, add sugar and dissolve.
8. Add remaining coconut milk and let cool.
9. Remaining vanilla pulp and sieved Add KISSA Matcha Basic to the coconut milk and stir until smooth.
10. Whip the soy cream and carefully fold it into the coconut mixture.
11. Spread the ice cream mixture on the cake bases and freeze for 3-4 hours, preferably overnight.
12. Spread the blackberries individually on baking paper and freeze them as well.
13. For the Matcha cream, sieved Mix KISSA Matcha Basic with yoghurt and maple syrup, possibly diluting with soy milk or water to achieve the desired consistency.
14. Remove the baking paper from the semifreddo and sprinkle with Matcha.
15. Serve topped with the Matcha cream and blackberries.

Get the KISSA Matcha Basic and try the exotic Matcha Semifreddo dessert for your next dinner party!