Friday, November 9, 2012

Matcha panna cotta 抹茶パンナコッタ

Sweat: 3%
Sweet: 97%

Traditional panna cotta calls for only double/heavy cream but this recipe calls for half cream half milk. I love it because full fat milk is not as fattening as full fat double cream yet when mixed with double cream the end result still produces a creamy texture close to using just double cream. 
I love matcha. One of the reasons is that it is packed with antioxidants. It is something I need! HAHA! Hope you will enjoy it too!


250ml Milk
250ml Double cream
1 tbsp Vanilla essence
50g Sugar
1-2 tbsp Matcha
3 Gelatin leaves


1. Soak gelatin leaves in a bowl filled with cold water for about 10 minutes or until soft.
2. In a pan, add milk, double cream and sugar and bring to a slow boil. When the sugar is completely dissolved, add in the softened gelatin leaves and stir until dissolved.
3. In a small bowl, dissolve the matcha powder in 2-3 tablespoons of hot water. Add the matcha liquid to the cream and milk mixture. Stir. Whilst warm, adjust the flavour of the mixture. Add more sugar or matcha powder if needed. Pour mixture into glasses and place them in the fridge for at least 6 hours to set. 

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