• 200 g milk

  • 300 g heavy cream (40%)

  • 1 pc vanilla stick


  • 1 g thickener *¹

  • 3 g carrageenan *²

  • 60 g TREHA®

  • 80 g sugar

  • 8 g matcha powder (ceremonial grade)

  • 120 g frozen egg yolks

  • chervil (French parsley)  for decoration (optional)

*¹ Gelespessa SOSA Product
*² Pro-pannacotta SOSA Products

  1. Bring the ingredients from A to a boil and rest for 10min.

  2. Combine ingredients from B and mix with egg yolks.

  3. In a saucepan, add the mixture from step 1 and 2. On low-medium heat, whip the mixture using a hand mixture until soft peaks form.

  4. Pour the mixture into cups or dishes to set.

  5. Place in the freezer as needed.

Chef's notes:

  • Due to the nature of the gelling agent, the mixture sets quickly in this recipe.  This is more likely to happen when a large batch is prepared or cold metal bowls and/or utensils are used.  The mixture can be solidified again in a warm water bath repeatedly without changing the flavor and texture of a finished product.

  • Coat the surface with TREHA® before placing in a flash-freezer.  Right before torching the surface, coat the surface with powdered sugar.  This results in consistent browning while preventing the unbaked crème brûlée from changing the flavor and texture.

  • To maintain the caramelized surface nice and crispy, torch the TREHA® coating to make a candy layer then torch the sugar coating.

TREHA®︎ benefit
  • Brings out the best out of matcha flavor and vibrant color.

  • Enables to be stored frozen.