Green Tea Jelly Food

GREEN TEA JELLO

Steps:

• Boil 4 ½ cups of water and then let it sit for 5 minutes. After sitting, add the green tea and brew for 4 minutes. While brewing add the honey.
• While the tea is brewing, stir the gelatine into ½ cup of cold water in a separate mixing bowl. Add ½ cup of the hot tea to the gelatine mixture while whisking and continue whisking gently until the gelatine is completely dissolved.
• Stir the dissolved gelatine mixture into the hot green tea and then add the lemon juice. Stir well.
• Pour the jello mixture into a small casserole dish and then evenly disperse the raspberries throughout.
• Transfer to the fridge and chill to set. About 1 hour. Once set, cut into cubes or simply scoop and serve.

BASIC TEA JELLY

Steps:

• (If not including juice and using a tea infusion as your only liquid, increase the amount of water to 2 cups.).
• Bring water to boil, add tea bags and steep for 30 minutes.
• Discard tea bags. Add sugar (and optional juice) to brewed tea and bring to a boil.
• Boil for 2 minute stirring.
• Remove from heat and add pectin, return to boil and allow to do so for 1 minute.
• Skim off any foam.
• Pour hot jelly into jars and process for 20 minutes.

LEMON GREEN TEA JELLY

Steps:

• Brew tea with boiling water in a microwave safe container for about 5 minutes, or until tea is very strong.
• Add gelatine, stir to dissolve and microwave for about 30 seconds, stir again.
• Add sugar and stir until dissolved.
• Add cold water and lemon juice and stir.
• Place in moulds (optional) and refrigerate until set.

GREEN TEA CAKE ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with waxed paper.
• Combine flour and baking powder in a small bowl.
• Beat egg yolks in a bowl using an electric mixer until light in color. Add 1/2 cup white sugar, water, green tea powder, and vanilla extract. Beat on low speed until well combined.
• Beat egg whites in a small bowl using clean beaters until soft peaks form. Fold egg whites into the egg yolk mixture.
• Sprinkle flour mixture over the egg mixture; fold until just combined. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until top is golden and cake springs back when lightly touched, about 12 minutes.
• Mix cream cheese and coffee together in a separate bowl to make the filling. Sprinkle a piece of aluminum foil the size of the cake with confectioners' sugar.
• Immediately loosen edges of cake from the jelly roll pan and turn cake out onto the sugared aluminum foil. Roll up foil and cake, starting from the cake's short end. Let cool to room temperature, at least 20 minutes.
• Unroll cake and spread filling over the inside, within 1/2 inch of the edges. Roll up cake. Wrap in plastic wrap and refrigerate, about 30 minutes.