Clearspring, the pioneers of organic fine foods and authentic Japanese ingredients, is launching the largest campaign in its 30-year history this April in London, Bristol, Brighton, and Birmingham.
The campaign spotlights two of the brand’s most celebrated heroes:
Organic Japanese Silken Tofu (RRP: £1.89, Great Taste 2019)
Velvety smooth with a delicate flavour, Clearspring’s award-winning Organic Japanese Silken Tofu is proudly made in Japan with water from the Shikoku mountains. Sliced in a refreshing Tofu Sashimi, cooked in a Tofu Scramble, or chilled in a Tofu Cheesecake – this little carton is packed with mealtime potential.
Organic Japanese Matcha (RRP: from £10.99, Great Taste 2017)
Clearspring Matcha is a finely ground powder made from the finest organic Japanese green tea leaves shade grown in the hills of Uji, Kyoto. Matcha has many culinary uses due to its vivid green colour and concentrated flavour. Enjoy on its own or in a vanilla Matcha latte, make a banana Matcha smoothie, Matcha muffins or even Matcha ice cream: the possibilities are endless.
Why not try Clearspring’s Matcha Mousse recipe, which uses both deliciously organic ingredients.
Clearspring’s advertising campaign will launched on 1st April for two weeks, in a celebration of the exceptional taste, quality and authenticity of Clearspring’s award-winning products which are enjoyed across the world.
For more information, visit www.clearspring.co.uk
Clearspring’s Matcha Mousse
Serves 1-2 I Prep time: 10 mins + 1hr in the fridge
Ingredients
- 1 pack/200g or 300g Clearspring Organic Silken Tofu
- 1 tsp/2g Clearspring Matcha Powder or 2 sachet Clearspring Matcha Shot
- ½ tbsp warm water
- ½ tbsp warm water
- 70-90g white chocolate (vegan) – melted
- 2-3 tbsp maple syrup
Toppings
- Any fresh fruit – we used strawberries
- Grated chocolate for decoration
- Matcha powder for dusting
Method
- To melt the chocolate – Place a large bowl on top of a saucepan with some water in it. Bring the water to a boil so it heats up the bowl, turn the heat to low and leave it to simmer. Break the white chocolate into small pieces and place it into the bowl, mix with a spatula until it’s melted.
- Open the pack of Tofu and drain the liquid.
- Whisk the matcha with warm water to create a lump-free thick paste.
- Place the tofu in a blender with the melted chocolate, maple syrup and matcha paste. Blend until smooth.
- Place in a large container or into individual serving bowls and place in the fridge for 1 hour or more.
- To serve, add fresh fruit, shaved chocolate and dust Matcha powder.
