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
- 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﹗
1 ½杯 全脂牛奶
1 ½湯匙 宇治抹茶
- 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。
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。