Matcha + Pea Protein Jelly

Matcha pea protein jelly using 2 liters of almond milk, pea protein, matcha, and sugar, while ensuring it sets properly with agar-agar

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare Pea Protein Paste: In a bowl, mix 100g of pea protein powder with 1 cup of almond milk (from the 2L total) until smooth to avoid clumps.

Step 2

2. Dissolve Matcha Powder: In another bowl, whisk 50g of matcha powder with 1/2 cup of warm almond milk until smooth (avoid hot milk to prevent clumping).

Step 3

3. Heat the Almond Milk: In a large pot, pour the remaining almond milk and add the sugar. Stir over medium heat until the sugar is fully dissolved.

Step 4

4. Add Agar-Agar: Gradually sprinkle the 25g of agar-agar powder into the pot while continuously stirring to prevent clumping. Bring the mixture to a gentle boil and simmer for 2-3 minutes until the agar-agar is fully dissolved.

Step 5

5. Incorporate Pea Protein and Matcha: Pour in the pea protein paste and matcha mixture. Stir continuously to ensure everything is evenly distributed and no lumps form.

Step 6

6. Taste and Adjust: Taste the mixture. If it's too bitter, add more sugar (1 tablespoon at a time) or a splash of lemon juice for brightness.

Step 7

7. Pour and Set: Turn off the heat and pour the mixture into molds or a large container. Let it cool at room temperature for 10-15 minutes, then refrigerate for 2-4 hours until fully set.