Instead of the traditional shot of hot espresso being poured over vanilla ice cream, I created this recipe using Asian flavors with matcha, red bean paste and mochi. I cool down the matcha a bit so it's warm—not hot—before pouring on top of the gelato to prevent ice chips from forming.
Makes 2 cups
1. Boil water and remove from heat. Whisk or stir in matcha. Let cool.
2. Scoop gelato into two cups. Top each with 1 tablespoon of red bean paste and mochi.
3. Serve matcha on the side and pour some into each cup. Enjoy!