Description
Get jiggy with the dance of the green tea panna cotta.
Ingredients
Units
Scale
- 100 ml full-cream milk
- 2 tsp (7 g) powdered gelatine
- 500 ml double cream
- 75 g sugar
- 1 1/2 tbsp matcha green tea powder
Chocolate Soil
- 100 g plain flour
- 40 g cocoa powder
- 80 g caster sugar
- 1/4 tsp salt
- 80 g unsalted butter, melted
Instructions
- Make the chocolate soil first — it can be prepared days ahead and kept in an airtight container for up to 5 days. Preheat oven to 150°C. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt until combined. Stir in the melted butter until the mixture looks mealy and clumpy. Spread evenly on a baking tray lined with baking paper. Bake for 10–15 minutes, stirring occasionally. Cool completely, then store in an airtight container.
- To make the panna cotta: gradually mix the green tea powder with 2 tbsp of the milk in a small bowl until smooth. Pour the remaining milk into a small heatproof bowl and sprinkle over the gelatine. Set aside for 5 minutes. Place the bowl over a saucepan of hot water and stir continuously until the gelatine dissolves. Remove and leave to cool.
- Mix the cream and sugar in another saucepan and heat over low heat until almost boiling. Remove and pour into a jug. Whisk in the green tea paste, followed by the cooled gelatine solution. Whisk until well combined. Pour into dariole moulds.
- Refrigerate for 2 hours or more until set. The panna cotta should wobble like jelly when you move the mould, and the centre should not look liquid.
- To unmould, dip the bases briefly in hot water for about 5 seconds. Gently invert onto serving plates and give short sharp shakes to loosen. Serve with chocolate soil on the side.
Notes
The chocolate soil keeps in an airtight container for up to 5 days, so make it well ahead of time. A good panna cotta must wobble — it should dance on the plate, not sit stiffly. Getting the balance between gelatine and dairy is the key.
- Category: Dessert
- Cuisine: Western