Baking and desserts · French-Japanese-inspired
Matcha Floating Island Dessert
Soft poached meringues floating on chilled matcha custard with toasted soybean powder and brown sugar syrup.
Jump to recipe35 min prep · 25 min cook
The recipe
Matcha Floating Island Dessert
6 servings
Ingredients
- 2 cups whole milk
- 1 tablespoon culinary matcha
- 5 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 2 tablespoons dark brown sugar
- 2 tablespoons water
- 2 tablespoons kinako (roasted soybean powder), optional
Instructions
- Warm the milk until steaming. Sift the matcha into a bowl, whisk in 2 tablespoons hot milk until smooth, then whisk back into the saucepan.
- Whisk the yolks with 1/4 cup sugar. Temper with the hot milk, return to the pan, and cook over medium-low, stirring, until the custard reaches 170°F. Stir in vanilla, strain, and chill.
- Beat the whites and salt to soft peaks. Gradually add the remaining 1/4 cup sugar and beat to glossy stiff peaks.
- Bring a wide pan of water to a bare simmer. Scoop six mounds of meringue into the water, poach 2 minutes, turn, and poach 1 minute more. Drain on a towel and chill.
- Simmer the brown sugar and water for 2 minutes to make a light syrup. Divide custard among bowls, float a meringue on each, and finish with syrup and kinako.
Cook’s notes
- Keep poaching water below a boil so the meringues stay smooth.
- Sift matcha before whisking to prevent green specks in the custard.
Storage and reheating
Refrigerate custard and meringues separately for up to 2 days. Assemble immediately before serving.
Frequently asked questions
What is kinako?
Kinako is roasted soybean flour with a warm, nutty flavor; toasted sesame is a good alternative.
Can I make this caffeine-free?
Replace matcha with 1 teaspoon vanilla bean paste for a classic vanilla custard.