This elegant dessert combines the earthy notes of Japanese green tea with the traditional sweetness of red bean paste to create a sophisticated, multi-layered treat. By utilizing heavy cream and gelatin, both components achieve a light, airy consistency that melts on the palate, making it a perfect conclusion to any meal.

Preparing the Sweet Red Bean Foundation

To begin the base layer, you will need 7oz of sweetened red bean paste (azuki), 1/3 cup of milk, and 2/3 cup of heavy whipping cream. The setting agent consists of 1 1/4 teaspoons of unflavored powdered gelatin hydrated in 2 tablespoons of water. Start by soaking the gelatin in the water for approximately 10 minutes until fully absorbed.

Gently heat the milk in a small pot over a medium flame, then incorporate the red bean paste, stirring until the mixture is uniform. Add the hydrated gelatin to this warm base, whisking thoroughly until no particles remain, and then set aside to reach room temperature. In a separate container, beat the heavy cream until it begins to thicken slightly. Fold the cream into the cooled bean mixture in two stages to maintain the volume. Distribute the foam into serving glasses, filling them to the midway point, and refrigerate until firm.

Creating the Vibrant Green Tea Topper

The second layer requires 2 1/4 tablespoons of high-quality matcha powder, 1/5 cup of granulated sugar, 1 cup of milk, and an additional 2/3 cup of heavy whipping cream. Prepare a second batch of gelatin (1 1/4 teaspoons) in 2 tablespoons of water as previously described. In a mixing bowl, combine the matcha and sugar, slowly whisking in the milk to prevent clumping.

Pour the green tea liquid through a fine-mesh sieve into a saucepan and heat gently until the sugar crystals have vanished. Stir in the prepared gelatin until dissolved and allow the liquid to cool. Once the temperature has dropped, whip the remaining heavy cream to soft peaks and fold it into the matcha base. Carefully pour this green foam over the chilled red bean layer and return the glasses to the refrigerator to set completely. Before serving, you may garnish the tops with a light dusting of tea powder or an extra dollop of cream.