Green tea pudding

The kitchenware section is always on par with the clothes section in the 'best section in a department store' stakes.  I could happily spend an hour or two in a kitchenware store  or the respective section in a department store looking, touching, examining, wondering about the possibilities each utensil or gadget could bring.  I also get easily sucked in by sales on kitchenware, whether it's purely browsing or browsing that leads to purchasing.  It is a trait passed down from my mum.

It was therefore no surprise that in the past week, I have gone down to Myer and DJs to check out the mid-season sales.  I ended up getting myself a fine sieve and 4 small ramekins to make the following dessert that I had previously made without the aforementioned things.  Least to say, not having green tea lumps while eating the pudding out of various types of bowls makes the experience lots better.  The dessert is not overly sweet and so leaves a nice finish to the meal.  Depending on how much you like green tea, adjust how much you put in.  I'm a bit of a fanatic and found the green tea taste was definitely there and just right!

Green Tea Pudding

Adapted from Pittsburg Needs Eated
Fills 4 small ramekins

Ingredients

• 1 1/2 cups whole milk (I used low fat & it was OK)
• 1/4 cup + 2 tablespoons caster sugar
• 1 1/2 teaspoon powdered gelatin softened in 2 tablespoons of cold water (do before adding it into the milk mixture -- done prematurely and you end up with gelatin balls)
• 2 tablespoons matcha (green tea) powder
• Small squeeze of lemon juice (optional)
  

Method

1. Put milk, sugar and salt in a small saucepan and warm over medium heat until bubbles begin to form around the edges -- be careful not to boil the milk.
2. Add the softened gelatin and water to the milk mixture and stir until dissolved.
3. Remove from heat and let the mixture sit until it cools to room temp.  I tend to let it sit in a bowl of water to quicken the process.
4. Add the matcha powder plus lemon juice into the milk and gelatin mixture and whisk or use a hand blender until the matcha powder has been completely dissolved (some small lumps are OK) 
5. Strain the mixture through a fine sieve (important!) and divide into ramekins. 
6. Refrigerate uncovered for about 3-4 hours or until set.