Ube Matcha Whip
whipped · a cap you eat first
Ube Powder6.6 g · two scoops
Cream80 ml, cold, 35%
Matcha2.0 g
Water60 ml at 80 °C
Milk120 ml, cold
Motionwhip to firm peaks
Servecold, spooned
Method
- Whip 80 ml of cold cream with two scoops of ube to firm peaks, about 90 seconds.
- It stiffens faster than plain cream. Stop the moment it holds a swirl.
- Whisk 2 g with 60 ml at 80 °C and let the shot cool completely.
- Pour the cold milk and the matcha into the glass, leaving a finger of space.
- Spoon the whip on in one thick cap. Eat the first inch, drink the rest.
On the whip
Use cream at 35% fat or above; anything lighter will not carry two scoops of powder. The collagen tightens the foam network as it aerates, so the window between firm peaks and grainy is short — watch it, do not time it. Held cold the cap stands about twenty minutes, which is why it is spooned on to order.