Matcha Jello
This vibrant green dessert tastes like a matcha latte in jello form and is topped with a beautiful, edible gold trimmed cherry blossom :) A nutritious treat that is the perfect dessert for lovers of matcha!
You only need 4 ingredients to make this easy matcha jello.
And the beautiful sakura (cherry blossom) that goes on top is simply made of fondant and some edible gold paint, to create a stunning decoration for this dessert which contrasts the vibrant green colour of the matcha jello. You can make these blossoms in pink, white or both colours, depending on your preference :)
You can just sit the cherry blossom atop the jello, but if you want to securely attach it, I will show you how to make an edible and invisible “glue” by melting sugar and water together.
This matcha jello can keep in an airtight container in the refrigerator for 5 days, so you can make it ahead of time or as a meal-prep dessert! However, if you are going to be making this dessert in advance, I recommend that you store the fondant cherry blossoms separately and only attach them to the jello before serving. This is because fondant is best stored in a cool, dark place at room temperature. This should keep the fondant at the ideal, soft texture for eating, but if you are concerned about it stiffening up too much or drying out, you can simply make the blossoms on the day you plan to serve the jellos :)
Oh, and if you don’t have any half-sphere jelly moulds or silicone cherry blossom moulds, don’t worry! You can still make this dessert…just check out the section in this post “What If I Don’t Have Any Moulds…Can I Still Make this Dessert” and I’ll explain how!
Fun Fact: What is known in Australia and Britain as “jelly”, Americans refer to as jello. Americans use the word jelly to describe what Aussies know as jam!
CONTENTS OF THIS RECIPE POST
I always recommend reading the entire post to get the best understanding of the recipe, helpful tips, information about ingredients, storage advice etc. Here’s a look at what topics are included in this recipe post :)
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WHAT INGREDIENTS GO INTO MATCHA JELLO?
MATCHA
The foundation for this matcha jello is of course, matcha. There are 2 ingredients needed to prepare matcha.
Matcha Powder
I recommend using a high quality matcha powder with a vibrant green colour for the best result in terms of both flavour and appearance. If you can get it, japanese ceremonial grade matcha powder is generally the highest quality available.
Water
Whisking hot water with matcha powder is what creates the matcha. The water should not be hotter than 80°C (175°F), to prevent scorching the matcha powder and bringing out a bitter flavour.
I always use a Japanese tea set containing a tea bowl, bamboo scoop and bamboo whisk to measure and prepare my matcha because it gives the best and most authentic result - a smooth matcha with no clumps and a delicate, frothy layer of foam on top. If you would like to know more about properly preparing matcha using a tea set and some helpful tips and information on creating the best matcha at home, read this post.
THE OTHER INGREDIENTS
Milk
Adding the milk creates a creamier texture and gives the final jello a taste reminiscent of a matcha latte. You can use either dairy or plant-based milk in this recipe. For a stronger and undiluted matcha flavour, use water instead of milk.
Sugar
I add a little bit of sugar to sweeten the jello and balance the bitterness of the matcha. You can add more or less sugar according to your tastes.
Gelatine
Gelatine is necessary for setting the matcha jello. I make this recipe using 100% Australian grass-fed bovine (beef) gelatine that is in powdered form, but you could also use leaf gelatine for this recipe. The quantities of gelatine to water and the process for blooming gelatine will vary depending on the type and variety of gelatine that you are using. Always check the gelatine packet for instructions on how to bloom the specific gelatine you are using and information on how much gelatine is needed to set the amount of liquid in this recipe (300ml). I mention this because I have noticed that different brands of powdered gelatine will show different quanitites for setting the same amount of liquid, e.g. one brand may say 1 tbsp of gelatine to set 250ml of liquid and another brand of powdered gelatine may say 2 tbsps of gelatine to set 250ml of liquid. This is why I always recommend you check the package :)
If you’re a vegetarian or vegan, there are suitable gelatine alternatives, such as agar agar that will also work with this recipe.
FOR THE EDIBLE GOLD TRIMMED CHERRY BLOSSOM:
Fondant
It wouldn’t be an iced latte without the ice! You can use as much ice as you like in your lattes. I don’t provide a quantity as I know it is a matter of personal preference :)
Edible Gold Lustre Dust
I create the edible gold paint for the cherry blossoms by mixing just a small amount of edible gold lustre dust with a drop of vinegar. There are many different liquids you can use when creating a paint this way, such as a drop of vodka or water for example. A clear alcohol is generally best if you have any, however vinegar works very well too as the acidity causes the paint to dry quickly and doesn’t dull the gold shine the way that water can. I find vinegar is the most convenient and readily available option in most households, which is why I recommend it.
White Vinegar OR Apple Cider Vinegar
Use a clear or light coloured vinegar, as a dark vinegar such as balsamic, would darken and dull the gold colour of the lustre dust.
FOR THE EDIBLE, INVISIBLE GLUE:
Caster Sugar
Water
This “glue” is so easy to make! Just melt together caster sugar and water to create a clear and sticky glue that can be used for so many dessert applications :)
HOW LONG DOES IT TAKE MATCHA JELLO TO SET?
The time may vary slightly depending on the type of gelatine you use, but the jello should get set after 1 - 2 hours in the fridge. :)
HOW TO MAKE INVISIBLE & EDIBLE GLUE?
You can buy edible glue, but it is often quite costly and is generally only sold in specialty cake decorating stores. An easier, cheaper and faster method is to simply make your own edible and clear glue from sugar and water. It takes only a few minutes and works perfectly for so many dessert applications.
I always make mine in a “double-boiler” by setting a heatproof glass bowl over a small pot which has been filled with an inch of water. I then bring this water to a simmer over low, which indirectly heats the bowl. To the bowl I add a small amount of sugar, and just a little more water than sugar. I often do this by sight and without measuring, but I have included some measurements in the recipe below for guidance. The idea is to create a clear liquid that is sticky enough to act as an edible glue. Once you mix the sugar and water together with a spoon, leave the sugar to dissolve. This process should take a couple of minutes and you will know the glue is ready when your sugar looks as if it has disappeared and the mixture is clear as water. Dab a bit on your finger and if it is not sticky enough, just melt through a little more sugar, or if it is too sticky, mix in a tiny bit more water. The glue should be like a thick liquid and you should only need a drop to attach each blossom to the matcha jello.
You can also make the glue directly in your pot however I choose to use the double boiler method. Not only do I find this way tidier, but the gentle and indirect heat also prevents the sugar from caramelising to a darker colour, ensuring the mixture remains clear as water. :)
WHAT IF I DON’T HAVE ANY MOULDS…CAN I STILL MAKE THIS DESSERT?
As you may have guessed based on the pictures, I use silicone half-sphere moulds to create these dome shaped matcha jellos. I also use a small silicone cherry blossom mould to create the fondant flowers that top each jello. Such items can be easily purchased in specialty cake decorating stores or online if you simply search for “silicone half sphere food mould” and “silicone sakura fondant mould” or “silicone fondant cherry blossom mould”. Make sure the moulds you are buying are food preparation moulds and food-safe.
But if want to achieve a similar look without purchasing any moulds, there is another way!
For the matcha jellos, you can set them in pretty glass bowls or serving glasses (like I did with the berry jellos photographed here) and they will look lovely.
As for the cherry blossoms, any small flower cookie cutter or fondant cutter will achieve a similar look, or if you’re artistic (or practicing to be), you can try shaping cherry blossoms yourself out of fondant to achieve the 5 petal shape. Then the details can be painted on with the edible gold paint. Just make sure you dust your cutter in cornstarch first to ensure it comes away from the fondant easily. :)
CAN I MAKE MY MATCHA JELLO LACTOSE-FREE?
Yes, of course! :)
You just need to substitute the milk with a lactose-free or plant-based milk or if you want the jello to have a very strong matcha flavour; replace the milk in this recipe with water.
Your results will be the same but you won’t have to worry about any lactose being in your delicious matcha jello!
HOW DO I MAKE VEGAN MATCHA JELLO?
You can easily make this matcha jello recipe vegan by substituting the milk with a plant-based milk or water; and using a vegan gelatine substitute such as agar agar :)
MEAL PREP & STORAGE:
I love meal prepping dessert! And this matcha jello can keep in an airtight container in the refrigerator for 5 days, so you can make it ahead of time or as a meal-prep dessert! However, if you are going to be making this dessert in advance, I recommend that you store the fondant cherry blossoms separately and only attach them to the jello before serving.
This is because fondant is best stored in a cool, dark place at room temperature. This should keep the fondant at the ideal, soft texture for eating, but if you are concerned about it stiffening up too much or drying out, you can simply make the blossoms on the day you plan to serve the jellos :)
VIDEO
RECIPE
MATCHA JELLO
Serves: 6
Prep Time:
For the Jello - 10 minutes
For the Golden Cherry Blossoms and Sugar Glue - 20 minutes
Jello Chilling Time: 1 - 2 hours
Difficulty: Easy / Beginner
INGREDIENTS
JELLO
2/3 cup (160ml) matcha
1/2 cup (125ml) dairy or plant-based milk
4 tsps sugar, or more according to your tastes
Gelatine for setting 300ml liquid - the amount of gelatine required will vary depending on the brand you are using, so please refer to the package for instructions on how much gelatine is needed to set 300ml liquid
GOLD TRIMMED CHERRY BLOSSOMS
White or pink fondant
1 tsp edible gold lustre dust
A drop of white vinegar, apple cider vinegar or vodka
INVISIBLE EDIBLE GLUE
1 tbsp sugar
1 1/2 tbsps water
METHOD
(CLICK HERE TO WATCH RECIPE VIDEO)
To prepare the matcha jello:
Add matcha, milk and sugar to a saucepan and heat on low until sugar dissolves.
Bloom gelatine according to package directions.
Add bloomed gelatine to matcha mixture and once the gelatine has dissolved, remove the saucepan from the heat and allow the mixture to cool slightly.
Once the matcha jello mixture is cooled enough, pour it into your serving-ware or moulds and place in the fridge until set (about 1 - 2 hours).
To prepare the gold trimmed cherry blossoms:
Dust a cherry blossom, fondant silicone mould with cornstarch.
Roll a small amount of fondant in the colour of your choice into a small ball and press into the silicone mould to fill the cavity. Then bend the mould back to release the fondant cherry blossom from the cavity. Repeat for as many cherry blossoms as you need.
In a small dish, mix edible gold lustre dust with a small drop of vinegar or vodka to create a liquid gold paint.
Using a small, food-safe paintbrush, paint gold centres on the fondant cherry blossoms and on each petal, 3 lines protruding from the centre of the cherry blossom to roughly halfway along the petal.
If you will not be using these fondant cherry blossoms right away, allow the paint to dry and then store them in an airtight container at room temperature in a cool, dark place for up to 5 days.
To prepare the invisible, edible glue:
Add about an inch of water to a small, deep saucepan.
Create a “double-boiler” by setting a heatproof glass bowl over the saucepan and bringing the water in the saucepan to a simmer over low heat.
To the glass bowl add sugar and water, mixing to combine, then allow the sugar to dissolve - this usually takes about 2 minutes. Once the sugar has completely dissolved and the mixture is clear like water, you’ll know it’s ready. Test the mixture by dabbing a bit on your finger and if it is not sticky enough, just melt through a little more sugar, or if it is too sticky, mix in a tiny bit more water. The glue should be like a thick liquid and you should only need a drop to attach each blossom to the matcha jello.
Assembling the dessert:
Remove your matcha jello half-spheres from their moulds (or if you set your matcha jello in serving-ware, bring out your serving-ware from the fridge).
Place a drop of the edible glue onto the underside of each fondant cherry blossom and place the blossoms on top of your matcha jellos.
Your beautiful and elegant sakura matcha jellos are now ready to serve and enjoy! :)
STORAGE: This matcha jello can keep in an airtight container in the refrigerator for 5 days. However, if you are going to be making this dessert in advance, I recommend that you store the fondant cherry blossoms separately and only attach them to the jello before serving.
This is because fondant is best stored in a cool, dark place at room temperature. This should keep the fondant at the ideal, soft texture for eating, but if you are concerned about it stiffening up too much or drying out, you can simply make the blossoms on the day you plan to serve the jellos
If you tried this recipe…
I’d love to know!
Please leave a comment below and let me know your thoughts on this Matcha Jello with Gold Cherry Blossom recipe :)
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