Ingredients (8 servings):

• 2 litres of water
• 1 jar (220ml) PANDA PATISSERIE® Artisan Yuzu Syrup
• Slices of citrus (grapefruit, lime, lemon, etc.) to taste
• Extra sugar or sweetener to taste

Preparation
Heat 120ml of water and add between 2 and 4 grams of PANDA PATISSERIE® matcha powder, depending on whether you prefer a lighter or stronger matcha flavour. Mix with a bamboo or electric whisk (or by hand with patience) until there are no lumps.

In a pitcher (preferably glass), combine the rest of the water with the PANDA PATISSERIE® Artisan Yuzu Syrup, the previous matcha mixture, and several slices of your favorite citrus fruits. We love grapefruit and lime, and sometimes even ginger.

Adjust the sweetness to your liking (we prefer it mild) and serve with plenty of ice and mint or basil leaves if desired.

Ingredients (4 people):

• 10 g Matcha Kyotô PANDA PATISSERIE®
• 2 tablespoons Matcha Choco Cream PANDA PATISSERIE®
• 120 g butter
• 190 g flour
• 80 g powdered sugar or substitute
• 1 egg yolk

Preparation
Beat the butter at room temperature until creamy, then add the powdered sugar and continue beating. If you don’t have powdered sugar, you can also use regular sugar or powdered sweetener. Once the sugar is incorporated, add the egg yolk and continue beating.

Add the flour and the matcha powder, which should be sifted together to ensure the matcha integrates well. Mix thoroughly either by hand or with a machine until well combined. Cut the dough into pieces and knead, repeating the cutting and kneading 5-6 times, then roll it out on plastic wrap, forming a log or rectangle to the diameter of your cookies. Let it rest for a minimum of 30 minutes and up to 1 day.

This log or square can also be stored in the freezer for up to 1 month. When ready to bake cookies, slice the log and bake for 15-20 minutes in a preheated oven at 170ºC.

Once cooled, decorate with Matcha Choco Cream PANDA PATISSERIE® on top.

Tip: Don’t cut the cookies too thin, and refrigerate before baking to maintain their shape. Monitor the baking time closely to prevent over-browning.

Ingredients (3 servings):

• 5g Matcha Kyotô PANDA PATISSERIE®
• 1 onion
• 1 garlic
• 1 tablespoon pine nuts or almonds
• 240g pasta
• 250g of water/vegetable broth + 150ml of cooking water
• 1 teaspoon dashi powder (if not using broth)
• 120g of cooking cream or plant-based cream
• 40ml + 30ml Extra virgin olive oil
• 2 egg yolks
• White pepper and salt
• Parmesan cheese and basil or mint (optional)
• Firm tofu
• Cornflour or potato starch (katakuriko)
• Frying oil (we use sunflower or sesame oil)

Preparation
Heat the vegetable broth (or water + dashi powder or chicken broth) and in a wide bowl, combine 60ml with the 5 grams of matcha tea and whisk until there are no lumps. Set aside.

Meanwhile, cook the pasta al dente in plenty of salted water.

At the same time, start a sauté with 40ml of olive oil, garlic, onion, and a pinch of salt. When the vegetables are softened and have some colour, add the chosen nuts and toast them. Deglaze the pan with wine or sake and wait until it evaporates.
Add the broth and cream and let it simmer for 3-4 minutes to combine all the flavours.

Place the contents of the pan, the reserved matcha mixture, and 150 ml of the pasta cooking water into a Thermomix or blender. Blend until a smooth cream is achieved. Return to the pan and thicken slightly if it seems too liquid. Place the hot pasta in a large bowl, add a pinch of salt and pepper to taste, and mix well with the hot sauce. Then, add the 2 egg yolks (and parmesan if desired) and stir until the residual heat cooks the yolks. Plate with basil leaves and parmesan.

For the tofu, use firm tofu and place a weight on top to drain excess water. After 10-15 minutes, dry it with paper towels, coat it in katakuriko (or cornflour), and fry for 4-5 minutes at 180º in the chosen oil until slightly golden. Place on a rack or paper towels to remove excess fat and serve on the pasta plate. Eat quickly!

Ingredients (1 Cocktail):

• 1g Matcha Kyotô Tea PANDA PATISSERIE®
• Ozeki Hana Awake Yuzu-flavored Sparkling Sake
• Tonic water of choice
• Lime or lemon

Preparation
Whisk the tea with 20ml of hot water until it is dissolved without lumps. Pour this mixture into the glass you will be using, add the sake, and top up with tonic water. Garnish with slices of lime or lemon.

With our PANDA PATISSERIE Tea Adventure boxes, you can experiment by adding tea to your drinks and cocktails.

Ingredients (3-4 servings):

• 1g Matcha Kyotô Tea PANDA PATISSERIE®
• 2 aubergines (also works with tofu or other fried items)
• 2g sea salt + additional salt for the aubergine
• Frying oil (sunflower or sesame)
• Cornflour or potato starch (katakuriko)

Preparation
Cut the aubergines into medium-sized cubes, sprinkle with salt, and let them sit for 10 minutes to release their moisture. Dry off the moisture with paper towels, ensuring they are well-dried. Coat only with katakuriko or cornflour and fry at 180°C until golden brown. Place on paper towels to drain excess oil.

Serve with a mix of salt and matcha, alongside a bowl of rice. For dessert, try our vegan mochi!