Matcha Spaghetti Latte with White Chocolate Sauce
This Matcha Spaghetti Latte with White Chocolate Sauce looks like a savory dish but is actually a mind-blowing dessert inspired by molecular gastronomy. A silky matcha "spaghetti" meets a rich white chocolate sauce for the ultimate food illusion!
Equipment
- Saucepan
- Whisk
- Blender
- Bowl
- Container
Ingredients
For the matcha spaghetti:
- 250 ml milk
- 3 g matcha approx. 5 traditional chashaku scoops
- A pinch of sea salt
- 4 g agar
For the white chocolate sauce:
- 150 g white chocolate
- 100 ml heavy cream 30%
Instructions
Preparing the Matcha Spaghetti
- In a saucepan, mix the milk, matcha, and salt until smooth.
- Add agar, blend thoroughly, and bring to a boil. Stir continuously for about 1 minute to activate the agar.
- Pour the liquid into a syringe connected to a tube.
- Inject the mixture into the tube and submerge it in ice-cold water to solidify into spaghetti form.
- After a few minutes, carefully squeeze the spaghetti onto a plate.
Making the White Chocolate Sauce
- Add white chocolate and heavy cream to a saucepan.
- Heat over low heat, stirring until the chocolate is fully melted.
- Let it cool – the sauce should become very thick.
Assembling the Dish
- Place the matcha spaghetti in a cup or small bowl.
- Pour the sauce over it and gently mix (molecular spaghetti is more delicate than classic pasta).
- Cover with a plate and flip it upside down so the spaghetti lands neatly on the plate.
- Sprinkle with a bit of matcha for decoration and top with a mint leaf.
Video
Notes
Blending the mixture after adding agar ensures a super smooth texture and prevents lumps!
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