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Matcha pudding with pistacie and oatmeal cookie

Matcha pudding with pistacie and oatmeal cookie

What you need:

  • 1 cup cashew nuts (soak for 2 hours)

  • 3 dl desiccated coconut

  • 1 can coconut milk

  • 3 cups water

  • 7 tablespoons maple syrup

  • 1/2 vanilla pod (from the granules)

  • 3 teaspoons Matcha tea + more to dust

  • 2 isinglass

for the cookies:

  • 50g soft butter

  • 1.5 dl oatmeal

  • 1 dl flour

  • 2 tbsp cane sugar

  • 1/2 dl of boiling water

  • 1/2 teaspoon baking powder

Method:

  • Drain and rinse the cashew nuts and pour them in a blender with coconut and water

  • Blend at high speed until it is smooth

  • Sieve the juice through a fine mesh sieve

  • Remember that it is only the juice that going to be used

  • Add the coconut milk, maple syrup and grains from 1/2 vanilla pod to coconut-cashew juice

  • Boil the milk and let simmer for about 15 minutes

  • Stir occasionally

  • Add Matcha tea

  • Soak the gelatine and add it to the milk under heavy whipping

  • Cool slightly before the milk is poured into the cocktail glasses

  • Place the glasses in the refrigerator and let cool completely before serving

  • Sprinkle pistacie nuts and a little Matcha tea over the pudding.

  • Serve cold.

Method/cookies:

  • Mix all ingredients

  • Let the dough rest covered in the fridge for one hour

  • Roll out the dough thinly between two sheets of baking paper

  • Punch out the desired shape of the cookies

  • Bake in oven at 180 degrees for 15 min.

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