Matcha Kanten and Strawberry Parfait
A recipe for Matcha Kanten and Strawberry Parfait! This creamy cheesecake parfait is layered with cubes of Matcha Kanten and fresh strawberries for a light and refreshing dessert.
Servings 4 Servings
- 2 teaspoons matcha green tea powder
- 1 tablespoon water
- 450 milliliters (scant 2 cups) water
- 50 grams (3 1/2 tablespoons) granulated sugar
- 5 grams (2 1/2 tablespoons) kanten or agar-agar
- 8 ounces cream cheese room temperature
- 5 ounces Greek yogurt room temperature
- 1 teaspoon vanilla extract
- Honey to taste
- 1/4 cup milk
- Strawberries hulled and sliced
To make the Matcha Kanten:
Line an 8x8 inch baking dish with parchment for easy removal.
In a small bowl, whisk together matcha and 1 tablespoon of the water until smooth.
In a small saucepan, combine 450 milliliters (scant 2 cups) water, sugar, and agar-agar and bring to a boil. Whisk until the sugar and agar-agar have dissolved and remove from heat.
Whisk in the dissolved matcha. Pour the mixture into the prepared 8x8 inch baking dish and cool to room temperature. Chill in the refrigerator for about 2 hours. Cut into ~3/4 inch cubes. Refrigerate until ready to assemble.
To assemble the parfait:
In a medium bowl, beat together cream cheese and yogurt until smooth. Mix in vanilla extract and honey to taste. Slowly beat in milk until creamy and smooth. Refrigerate until ready to serve.
In serving glasses, add a layer of the cream cheese mixture. Top with some matcha kanten and sliced strawberries. Top with more cream cheese, then more matcha kanten and strawberries. Serve immediately.