INGREDIENTS

• • 200g soft tofu
• • 200ml whole milk
• • 100ml whipping cream
• • 50g sugar (adjust for taste)
• • 1 Tbsp Matcha powder
• • 1 packet gelatin (add another packet for firmer texture)

DIRECTIONS

• 1. Add tofu and Matcha powder to a blender. Blend on high until smooth. Set aside.
• 2. Place milk in a sauce pan. Sprinkle gelatin evenly over the milk. Let stand for a couple minutes to soften the gelatin.
• 3. Heat over medium heat and stir occasionally until gelatin dissolves, but milk does not boil.
• 4. Reduce heat to low, add cream and sugar and stir until dissolved. Remove from heat.
• 5. Pour cream mixture into blender. Blend on low until completely mixed and no clumps are apparent.
• 6. Place 9in. baking pan (preferably one with removable edges) on a flat plate to catch any leaks.
• 7. Pour mixture into the pan and cover with plastic wrap.
• 8. Refrigerate overnight. Serve with whipped cream and enjoy!