A unique combination of warm spices and delicious plant based ingredients, The Matcha Semifreddo is one of my favorite dishes to whip up. Made with Sun Potion’s Matcha, cardamom, cloves, walnut milk and a touch of agave, this Semifreddo is rich in antioxidants and may help aid digestion, reset the gut, and decrease inflammation. This creamy and sweet treat melts in your mouth, making it easy for you to replace the summertime gelato or ice-cream cravings for a healthier alternative. The plating style was inspired by Black Rock’s playa, arid yet filled with astonishing art and beautiful people.
IngredientsWALNUT MILK 1 1/2 cups filtered water 1/2 cup walnuts, soaked in water (8-12 hours) MethodSoak the walnuts in a bowl with water After soaking the walnuts, rinse them off Blend the filtered water and walnuts on high until well incorporated Strain pulp through a nutmilk bag Discard pulp |
IngredientsMATCHA SEMIFREDDO 1 batch walnut milk (1 1/2 cups) 2 cups soaked cashews 1/2 cup agave 1/2 tsp. salt 1 tsp. vanilla powder 1 tsp. vanilla extract 2 tsp. White Dragon Matcha powder by Sun Potion 1/4 tsp. ground cardamom 1/4 tsp. ground cinnamon 1/8 tsp. ground clove 1/8 tsp. grated nutmeg MethodSoak the cashews in water Rinse off the cashews Blend all ingredients until well combined Pour into a 13" x 9" sheet pan or baking pan, lined with plastic wrap or parchment paper Place in freezer until hard |
IngredientsPINE POLLEN COULIS 1 cup frozen blueberries, thawed 1⁄4 cup maple syrup 1 tsp. lemon juice 1 tsp. Pine Pollen by Sun Potion Pinch of Himalayan pink salt 1 tsp. coconut oil, melted MethodBlend ingredients together, except for coconut oil, until well combined Stream in coconut oil to emulsify, and transfer to a container into the fridge to thicken |
AssemblyStore a plate in fridge for at least 2 hours Remove the plate from the fridge and spread 1 tbsp. of Pine Pollen Coulis Add on top of the sauce five Matcha Semifreddo chunks Garnish it with edible flowers, berries, and Pine Pollen |
