Best 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.

GREEN TEA PANNA COTTA WITH STRAWBERRIES

Steps:

• Soften gelatin in 1 tablespoon cold water.
• In small saucepan, heat sugar and half and half until sugar dissolves.
• Whisk in softened gelatin (from above) and vanilla extract.
• In small bowl, whisk matcha with 2 tablespoons of half and half mixture until smooth.
• Mix in remaining half and half mixture; strain and divide among four 2/3-cup ramekins or custard cups. Cover with plastic wrap and refrigerate until gelatin sets, at least 2 hours.
• Fill medium bowl with hot water; dip ramekins in hot water for 30 seconds. Invert, shaking gently to release panna cotta. Garnish plates with strawberries.