Pistachio and matcha sundae

Pistachio and matcha sundae

Total: 2 hr | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 540 kcal
, Fat: 30 g
, Carbohydrate: 58 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Matcha meringue

1 fresh egg white
1 pinch salt
50 g sugar
1 tsp matcha powder

To bake/dry

¼ tsp matcha powder

Chocolate sauce

1 dl full cream
100 g white chocolate, finely chopped
1 lime, rinsed with hot water, dabbed dry, grated zest


380 g pistachio ice cream
1 lime, rinsed with hot water, dabbed dry, grated zest
2 tbsp unsalted, shelled pistachios, coarsely chopped
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How it's done

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Matcha meringue

Beat the egg white with the salt until stiff, add half of the sugar and continue to beat until the mixture becomes glossy. Add the remainder of the sugar and the matcha powder, continue to beat until the mixture becomes very stiff. Transfer the mixture to a piping bag with a smooth nozzle (approx. 6 mm in diameter), pipe small dots onto a tray lined with baking paper.

To bake/dry

Place the tray in the lower half of an oven preheated to 120°C. Reduce the heat to 100°C and leave the meringues to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar. Dust with matcha powder.

Chocolate sauce

Heat the cream in a pan. Remove the pan from the heat. Add the chocolate and stir to melt. Mix in the lime zest.


Shape the ice cream into scoops, divide between the sundae glasses. Drizzle with the chocolate sauce, top with the meringues, lime zest and pistachios, serve immediately.

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