Matcha Quyt (Matcha and Mandarin), Sweetened with Monk Fruit

Method

1. Cook the mandarin jam: blend 176g of deseeded mandarin segments until smooth. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the mandarin to hand temperature, scatter in the pectin mixture, stir well, hold a gentle simmer for exactly 2 minutes, lower the heat and add the rest of the blend with a pinch of salt, take it off the heat to cool for 5 minutes and stir in 6ml of lime juice. This makes about 200g of jam, of which this glass uses 20ml, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
2. Whisk 2g of green matcha with 50ml of hot water using a chasen until it is fully dispersed and raises a fine foam.
3. Put 100ml of mandarin juice, 20ml of mandarin jam and 10ml of kOBE Monk Fruit Blend syrup into the glass and stir well.
4. Add 200g of ice cubes to the glass.
5. Pour the whisked matcha over the top to create the two bands of colour.

Tips

• Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
• Passing the mandarin jam through a sieve to remove the fibres keeps the lower layer clear and bright.
• A chasen disperses the powder completely, so the matcha pours smooth rather than gritty.
• Water at about 80 degrees C is right, since boiling water makes matcha bitter.
• Pour the matcha gently over the back of a spoon to keep the two colours separate.