Ingredients
4 total- 150g raspberries, plus extra to serve
- 20g icing sugar
- 2 tsp matcha powder
- 4 scoops vanilla ice cream
Method
3 stepsStep 1
To make a coulis, put the raspberries and icing sugar in a bowl and mash with a fork until smooth (or blitz in a food processor). Pass through a sieve to remove the seeds, if preferred. Divide between 4 glasses. (You can make the coulis up to 2 days ahead and store it chilled until needed.)
Step 2
Place the matcha powder in a small jug with a splash of hot water and whisk well to remove any lumps (a milk frother works well). Top up with 250ml hot water.
Step 3
Add a scoop of vanilla ice cream to each glass, on top of the coulis, and pour over some matcha. Decorate with a few more raspberries, then tuck in.