While we're on the topic of Japanese flavour flashbacks, there is no way I can not mention matcha!
Ingredients
- 150 g fresh strawberries
- 65 g white chocolate
- 300 g thickened cream
- 300 g full cream milk
- 2 tsp gelatine powder
- 2 tsp powdered matcha green tea
- 1 tbs caster sugar
Method
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Step 1Using a no taste oil such as vegetable oil, coat the inside of each section of a cupcake tin, thinly slice your strawberries, arrange them in the base of each cupcake tin, and set aside.
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Step 2Combine cream, matcha powder, caster sugar, gelatine and white chocolate into a saucepan, and place over medium heat.
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Step 3Whisk until your chocolate has melted and your matcha powder is well incorporated. Avoid allowing the mixture to boil as gelatine is sensitive to boiling temperatures and exposure to this sort of heat can cause it to lose it ability to set.
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Step 4Add your milk to the saucepan, and working quickly so as your gelatine doesn’t go lumpy, whisk until completely smooth.
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Step 5Pour your panna cotta mixture through a siv into a pouring jug, and then transfer your mixture into your pre-prepared tins.
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Step 6Set your tin into the fridge to set for a minimum of 4 hours.
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Step 7When ready to serve, run a sharp knife around the edge of your panna cottas, and tip tray gently over your serving platter. Shake/jiggle gently to coax them out if they're a little stubborn.
Recipe Notes
If your gelatine does go lumpy when introduced to the cold milk, place a small amount of water into a saucepan and place it over a medium heat, then place the bowl with your cream cheese mixture atop the saucepan and allow the steam to slowly heat through the panna cotta mix - just like melting chocolate. Stir the mixture regularly to ensure the heat is evenly distributed and allow it to heat through to just above room temperature, then whisk until smooth.
If you like the sound of this recipe, you might also like this 2-Ingredient White Chocolate Mousse.
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