Matcha and Berries Mason Jar
I love mason jar desserts because you can be creative and use what you have in your kitchen. The only thing is to find a good balance between the products you use, taste, color and texture wise!
You just need to decide on the first ingredient/product you want to use and go from there, think about what works well and what would look good with it…
The first ingredient for me was the gluten free matcha cake, which I found the recipe on the blog Cooking With A Wallflower, I saw the appealing name and pictures, sold!! The only change I made to the recipe is removing some sugar, 1 cup instead of 1 1/2, and that was perfect for me.
I wanted to do a colorful dessert and green and pink work well together hence the berries. Then I needed some crunch so I add the meringue and some smoothness with the chantilly, the berries are balancing these two items out with their tartness.
The meringue recipe is not included here, but you can find it in my french meringues post. So, if you want to use meringues in this dessert, you definitely need to think ahead and make them the previous day.
In this recipe, you can easily replace the raspberries with blueberries, the strawberry ice-cream by a blueberry-lavender ice-cream, pour a warm white chocolate sauce on top… The sky is the limit!
Matcha and berries mason jar
Ingredients
GF matcha cake
- ½ cup unsalted butter melted
- 2 tsp vanilla extract
- 1 cup sugar
- 4 eggs
- 16 oz rice flour
- 2 tbsp matcha powder
- 2 tsp baking powder
- 12 oz evaporated milk 1 small can
- 14 oz coconut milk 1 small can
For the mason jar dessert
- 16 mini GF matcha cupcakes
- ½ cup frozen raspberries
- 8 scoops strawberry ice-cream
- 1 cup chantilly whip heavy cream with 8 to 10% of its weight of granulated sugar, add some vanilla bean/extract
- 8 matcha meringues see recipe in notes below
Notes
Gluten Free Matcha Cake
Preheat the oven up to 350°F.
Mix the sugar with the melted butter. When combined, add the eggs – one at a time.
Sift the rice flour, baking powder and matcha powder together and add to the batter.
Lastly, add the evaporated milk and the coconut milk in a few times, the batter is going to be pretty liquid.
Pour it in greased molds, fill them about 3/4 high – I was able to make 36 mini cupcakes and 1 loaf.
Bake for about 15 minutes for the mini cupcakes and 45 minutes for a loaf, check if it’s baked with a toothpick.
Allow to cool down a bit before unmolding.
I recommend keeping this cake at room temperature. If you store it in the fridge, warm it up for a few seconds in the microwave, I found that it gets pretty hard when cold.
Matcha Berries Mason Jars
Put two mini cupcakes in the mason jar, add three or four crushed frozen raspberries.
Scoop out some strawberry ice-cream on top.
Pipe three chantilly swirls on the side and add a matcha meringue! Enjoy!
