Anko and Matcha Cream Bavarois

• 150 ml x 3 Milk
• 20 grams x 3 Sugar
• 1/2 tbsp x 2 Matcha
• 50 ml x 3 Heavy cream
• 3 grams x 3 Gelatin
• 1 Anko
• 1 Kinako
• 1 Kuromitsu

1. Whisk the cream and sugar in a bowl until smooth and creamy.
2. Simmer the milk, matcha, and gelatin in a pot while mixing with a whisk.
3. Cool the pot from Step 2 over ice water and keep on stirring.
4. Remove from ice water as soon as it gets creamy.
5. Combine the matcha mixture from Step 3 into the bowl from Step 1 and mix briskly.
6. Spread anko in the bottoms of the cups.
7. Pour the mixture into the cups and chill in a fridge for 45 minutes.
8. Repeat Steps 1 to 4 without matcha to make the cream bavarois.
9. Pour into the cups and chill for 45 minutes.
10. Repeat Steps 1 to 4 again.
11. Pour into the cups and chill in a fridge for at least an hour.
12. Top with kinako and kuromitsu to serve.
13. Soft Chocolate and Cream Bavarois

milk, sugar, matcha, heavy cream, gelatin, kinako, kuromitsu

Taken from cookpad.com/us/recipes/153406-anko-and-matcha-cream-bavarois (may not work)