Matcha Panna Cotta with Elderflower Syrup ~ 抹茶義式奶酪佐接骨木花糖漿

I told you that I’m a fan of this ultra creamy Italian dessert so how could I let the summer pass without making any ;p This time, with some Japanese flair. As I was flipping through Aroma by Mandy Aftel and Daniel Patterson, I found a recipe for matcha panna cotta. The combination of the ingredients sounded really intriguing – honey, cream, and matcha! I found the idea of adding matcha to this classic Italian dessert completely seductive - two of my favorite things in one dessert!

Matcha (pronounced mac-cha) is Japanese for powdered green tea, normally from better leaves, so it can be quite expensive. Most high-quality tea purveyors carry powdered green tea, but you can also order it online or by mail. Matcha is best known for its antioxidant property, which is beneficial for one to stay young and healthy - some even crown it the term “fountain of youth”! Thus according to Chinese Medicine that people with the “cool” body type (me!) should stay away from green tea (apparently it belongs to the cool food group) but I find it rather difficult so I figure if I consume it in moderation then it should be harmless =)

It has been gaining popularity in the US in recent years, although it is widely popular in Asia for years! Incorporating matcha into desserts and pastries is a trend that has been building momentum in the world of sweets too! Since I don’t like anything that is overly sweet, I was happy with the taste of this dessert - rich, delicate, but only slightly sweeten. The recipe calls for milk and cream (rather than just cream) so it’s not as heavy as the traditional ones (the bitterness of the green tea does its part of cutting down the creaminess). I thought the slight bitterness of green tea pairs well with the lychee flavored honey, giving this creamy dessert a subtle fruity note. I served it with elderflower syruphttp, which I have been enjoying by adding to sparkling water since I got it hold of it from this place! It tastes somewhat like lychee and with such wonderful fragrance! Decoration-wise, I added a little dazzle a.k.a gold leaf to the custard but I think sweeten azuki beans would go well with it too.



Besides matcha panna cotta, I’m also toying with the idea of mixing it into a financier or macaron batter, churning it into an ice cream, using it to flavour buttercream for cupcakes, and combining it with cocoa powder to make truffles. I know it will be just as scrumptious~

Btw, you may enjoy these variations too!
panna cotta with sesame sauce
orange espresso panna cotta with coffee gelee delight
jasmine pearl infused panna cotta with kumquat compote
vanilla panna cotta with strawberry coulis

Matcha Panna Cotta with Elderflower Syrup
Makes four 4-ounce ramekins

1½ cups whole milk
½ cup heavy cream
¼ cup lychee flavor honey
1 tbs caster sugar
1½ tbs matcha
3g leaf gelatine
2tbs elderflower syrup
1tbs water

Prep:
- Soak the gelatin, let soften in cold water for 5 minutes, and then strain off the water.

I thought you should know:
- Matcha changes its color and may be less vibrant when cooked.
- Elderflower infused syrup has been enjoyed by many in the summer. It makes deliciously refreshing drinks. It can be dilute with pure water, bubbling with soda water or sparkling mineral water and it adds a nice twist to Champagne too. It marries well with teas & milk too. Also a wonderful topping for Crepes, waffles, yogurt, baked goods and ice cream just to name a few =)

Bring milk and cream together in a saucepan and cook until almost to a boil over medium heat. Squeeze out the gelatine, discarding the soaking water, then add the gelatine into the milk mixture, stir to dissolve, cook slightly then remove from the heat. Whisk in the honey and sugar, stir until completely dissolved. Mix the matcha with a little hot milk mixture, then add it to the saucepan, stir until combined. Set the saucepan over a larger bowl filled with ice water, stirring gently until it starts to thicken, 2 minutes.

Pass the mixture through a fine mesh strainer. Divide the mixture into the ramekins and place into the fridge to set, about 2 to 3 hours.

To serve, dip the ramekins into a bowl of hot water to loosen the panna cotta, turn it out on to a plate, leave them for 1 minute then gently lift. If they stick, try gently shaking the molds, and tapping their bottoms. Spoon some elderflower syrup (diluted w/ water) over the panna cotta and serve.

不久前我向大家坦承我是這道義大利家常甜點的粉絲。炎炎夏日﹐是這甜點再度粉默登場的時候了。這一次我要做我一直想嘗試的和風風味。食譜是在翻Mandy Aftel and Daniel Patterson著作的Aroma時看到的。天呀﹐抹茶加上奶酪對我而言是多麼致命的誘人呀﹗更不用說那抹茶、蜜糖、鮮奶油的組合聽起來是那麼的與眾不同及新鮮﹗

採用覆下栽培所培育而成的的茶葉加工後﹐再放進石臼所得的超微粉體就是抹茶。日本綠茶的一種﹐可上等茶葉加上繁複的製造過程﹐使價格比起其他的綠茶高。擁有豐厚又雍容的口感，鮮爽又回甘的滋味。我偏愛它有如翡翠晶瑩的深綠給人視覺上的美感﹐沉迷於它享用過後於鼻尖縈繞不去的芳香餘韻﹐更迷戀它與乳酪、甜品混合在一起的雅致滋味﹐讓我無窮回味。



現在喝茶很風行﹐要購買抹茶根本不是難事。上等抹茶的價格可不便宜但是物有所值。雖然近年在美國常看到它的蹤影也越來越受西方人喜愛了﹐但在亞洲風行多年﹐說它是最受歡迎的日本茶應該沒人會反對。除了被製造成美味無窮的冰點、蛋糕﹐抹茶的獨特風味及極高的營養價值是讓它穩坐最受歡迎寶座的原因。抹茶具有極高的蛋白質、氨基酸、維生素、礦物質和葉綠素的含量很高。具有清熱解毒、生津止渴、抗疲勞、醒酒消醉、降血壓、防衰老、明目清肝的保健功能。雖然具有這麼多保健功能﹐據中醫師說抹茶屬寒涼物﹐體質屬涼性(很不幸﹐我就是 >__<)的人應少喝為妙。多喝會造成血氣不流暢﹐臉色蒼白。可我想久久吃一些應該okay的。。。。。。哼﹐我不管啦﹐我就是要吃﹗

這是一道讓人味覺、視覺為之一亮的清涼甜點。加了抹茶的奶酪吃起來有著淡淡的抹茶味。外觀看起來綿密紮實﹐用湯匙輕輕一舀﹐發現奶酪在輕輕晃動﹐嫩嫩的QQ的像布丁。洋溢著濃郁的奶香味及荔枝蜜的清雅果香味﹐可又完美保留了抹茶的迷人風味﹐擁有無比的細緻柔滑綿密幕斯似的口感﹐後韻悠長﹐讓人一口接一口停不下來。搭配清新怡人的接骨木糖漿﹐甜甜的果香就像幸福的圍繞。那柔雅清新的花香﹐酸酸甜甜的口感﹐讓人宛如置身在英國鄉村的自然景色中。加了少許的食用金箔來點綴﹐使這道典雅的甜點頓時變的雍容華麗起來了。

實在太滿意這個抹茶奶酪的味道了﹐以至我腦袋瓜裡正玩味著下一次的抹茶實驗。該做成抹茶冰淇淋、還是抹茶馬其龍、maybe抹茶金融家小蛋糕又或是抹茶風味巧克力慕斯﹐不論如何我知道它擁有滋味無窮的百搭潛力﹗

如果你像我一樣愛吃奶酪﹐你可能也會喜歡這幾個奶酪甜點:
意式奶凍佐芝麻醬
柳橙咖啡奶凍芭菲
茉綠奶凍配糖漬金桔
意式香草奶凍佐草莓醬



抹茶義式奶酪佐接骨木花糖漿
4個4oz份量

1 ½杯 全脂牛奶
½杯 鮮奶油/淡忌廉
¼杯 荔枝蜜糖
1湯匙 細砂糖
1 ½湯匙 宇治抹茶
3g 明膠片/明膠粉
2湯匙 接骨木花糖漿
1湯匙 清水
食用金箔 隨意

事前準備:
- 明膠片用冰水泡軟之後擠掉水分，備用。如果用明膠粉: 將明膠粉倒入水裡 (2大匙) 泡脹後備用。

我覺得你應該知道的事:
- 抹茶遇熱後顏色會變的偏綠黃而不是鮮艷的綠茶色。而品質越上等的抹茶﹐顏色越是深綠。
- 甜美、芳香的接骨木花(又名白桂花)被歐洲人稱為萬靈藥。有強化身體防禦功能，對流行性感冒有療效。接骨木漿果味道甜甜酸酸並且帶微苦，但它蘊含豐富及珍貴的礦物質及維他命。它的果子於秋天收割後被製成果醬跟糖漿，而糖漿尤其受到大家的喜愛。在歐洲﹐加了接骨木糖漿的有氣泡礦泉水是夏日不能缺的飲品喔！糖漿加香檳也是很受歡迎的特飲﹐跟花果茶﹑奶類飲品也很相配。佐法式可麗餅﹑鬆餅﹑冰淇淋也很美味。

把牛奶、鮮奶油、混合裝進小鍋裡，開中火煮到快沸騰前加入泡軟及擠掉水分的明膠片，攪拌至融化混合﹐稍煮後離火。倒進蜜糖跟細砂糖﹐攪拌至完全融化。抹茶跟些許熱奶漿混合後﹐加進小鍋裡﹐攪拌至跟奶漿完全融化混合。將小鍋泡冰水浴放涼﹐過濾奶漿﹐然後倒進ramekins裡﹐放進冰箱冷凍2-3小時或一個晚上。

將奶酪脫模: 隔著熱水回暖 (或用熱毛巾將周圍熱敷)十秒，稍微搖一下﹐將模子倒轉放于盤子上﹐拍一拍模底﹐往上拉脫模。食用時將接骨木糖漿跟清水混合﹐淋在奶酪上﹐再加一點食用金箔點綴即可。