matcha russian cream recipe
Recipe type: dessert
  • 1 envelope powdered gelatin (7 g or ¼ ounce)
  • ½ cup cool water
  • 1 cup heavy whipping cream
  • ⅔ to ¾ cup sugar (if you want a more tangy taste use less sugar)
  • 1 cup (8 ounces) full fat sour cream
  • ½ teaspoon pure vanilla extract or paste
  • 1½ tablespoons matcha, sifted, plus a bit more to sift for decoration
  1. In a small pot, combine the water and gelatin. Allow to stand one minute. Bring to boil, stirring in to help dissolve the gelatin. Remove from heat and allow to cool while you work on the next step.
  2. In another small pot, heat the cream and sugar over medium heat to dissolve the sugar. Watch carefully and do not boil. Stir to help dissolve; take off the heat. Allow to cool slightly.
  3. Stir gelatin-water mixture into the cream-sugar mixture. Sift matcha (again) over the liquids, whisking each time. You may have some clumps but they should be small after whisking. Allow to cool in the fridge for about 20 minutes.
  4. Put cooled mixture, sour cream, and vanilla into a blender. On VERY low speed so as to not create too many bubbles, blend until smooth. This step should take out the dark matcha clumps, if any remained from your previous step. You can also skip this and strain through a fine sieve for less agitation and bubble formation. It's okay if there are some dark spots, if you can get rid of them all.
  5. Pour into small, pretty cups and refrigerate for at least 3 hours to firm. Serve with a sprinkle of sifted matcha and a delicate spoon for each. I love the bitter contrast of the matcha sprinkled on top to the tangy sweet cream.
Recipe by story of a kitchen at