Green Tea Panna Cotta Recipes

GREEN TEA PANNA COTTA WITH SWEET ADZUKI SAUCE CHERRY BLOSSOM JAM AND TUILES

Steps:

• For the panna cotta, stir together the green tea and gelatin and set aside briefly. Combine milk and cream in a saucepan over medium heat and whisk in sugar. Heat to boiling and remove from heat. Add vanilla and gelatin/tea mixture and stir until sugar and gelatin are completely dissolved. Pour into the custard cups and refrigerate at least 4 hours until gelatin sets up completely.
• Heat adzuki beans and sugar over medium heat stirring to dissolve sugar. Allow to cool and puree in a blender with canola oil. Strain into a bowl and set aside until needed.
• Preheat oven to 375 degrees F. Line 1 baking sheet with a silicone baking mat and lay rice wrapper squares on mat. Top with another silicone baking mat and a second baking sheet as a weight. Bake for 15 minutes, then remove the baking sheet and top silicone mat and allow to further bake until brown, about 3 more minutes. Remove from mat with a thin spatula and allow to cool completely.
• Sift powdered sugar over the tuiles. Spoon some sauce into the center of a dessert plate. Invert the custard from the mold into the center of the sauce. Slide 2 tuiles horizontally into the custard 1 on each side. Top custard with 1 cherry blossom. Serve with hot cherry blossom tea.

GREEN TEA PANNA COTTA

Steps:

• Add green tea, milk, cream and sugar in a pan and heat slowly till sugar is completely dissolved and the mixture is about to boil.
• Remove from the heat and allow the mixture to"brew" for 10 minutes.
• Strain the infusion back into a clean pan.
• Soak the gelatine in 3 tablespoons of warm water until it is spongy.
• Whisk into the cream mixture and heat gently until the gelatine has dissolved.
• Pour into 4 lightly greased 150ml (5 fl oz) moulds or chinese teacups.
• Refrigerate till they are set.
• Serve them in the pretty teacups when ready, or turn them out onto individual plates.

MATCHA PANNA COTTA

Steps:

• 1. Pour 1/2 cup (125ml) of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
• 2. In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream, matcha, and 1/2 cup of the sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves. Remove from the heat and let steep for 10 minutes.
• 3. Strain the matcha mixture through a fine-mesh sieve into a medium bowl, then stir in the reserved gelatin mixture. When the matcha mixture has cooled, add the yogurt and stir to combine; set aside.
• 4. Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl. Mix in the chia seeds, if using.
• 5. Into the bottom of 6 small juice glasses or dessert wine glasses, spoon 1 tablespoon of the mashed berries. Slowly pour 1/2 cup (125ml) of the matcha mixture into each glass. Refrigerate for 3 to 6 hours, until set.