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.
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