Matcha Parfait

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	5 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Mix the matcha powder with a little water to form a thick paste. Beat the 6 egg yolks with 100 g sugar until frothy. To do this, whip the milk in a hot water bath until a thick mass is formed. Add the matcha paste and stir well. Now let the parfait mixture cool down.
Do not whip the cream too stiffly and fold it into the parfait mixture. Select the shape you want and cover the inside with cling film so that the parfait can be removed more easily later. Now fill the parfait mass into the mold, smooth it out and put it in the freezer for at least 5 hours.
Take the parfait out of the freezer a little before serving so that it can thaw easily so that it can be removed from the mold more easily. If you have to go a little faster, you can also put the mold on the stove for a short time.
Pureed fruits and a little mint are perfect as a topping. For example, I like to use pureed peaches.
I recommend using a matcha that is specifically made for cooking. A normal matcha is of course also possible, but then it may not have that intense taste.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.