8/07/2017
Green Tea Panna Cotta
1/4 cup water
2 t unflavored gelatin
2 cups heavy whipping cream
1 1/4 cups whole milk
1/2 cup sugar
1/8 t salt
2 T matcha powder
*edible flowers for garnish
(for syrup)
1 cup mirin
2 T fresh lime juice
1/2 cup sugar
1 2"x1/2" strip lime zest
>how to make<
*Place water in small bowl.
*sprinkle gelatin over water.
*Let stand 5 minutes to soften gelatin.
*Bring cream, milk, sugar, and salt just to a simmer in a heavy medium saucepan over moderate heat, stirring until sugar is dissolved.
*Place the matcha in a small bowl.
*Add 1 cup hot cream mixture in a slow stream, whisking vigorously.
*Whisk matcha mixture and gelatin mixture into saucepan with remaining cream mixture until gelatin is dissolved.
*Ladle or pour mixture into 8 3/4 cup custard cups, ramekins, or small molds.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
(for syrup)
*Combine mirin, lime juice, sugar, and lime zest strip in a medium saucepan.
*Bring to a boil; reduce heat to medium low and simmer the mixture, stirring occasionally, for 10 minutes, or until it is reduced to about 2/3 cup.
*Remove the lime zest with slotted spoon.
*Cool completely.
*Cover and refrigerate until ready to serve.
(assembly)
*Cut around edges of each panna cotta to loosen.
*Set each cup in shallow bowl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Spoon mirin-lime syrup over and around each panna cotta.
(Garnish with edible flowers, if desired.)
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
1/4 cup water
2 t unflavored gelatin
2 cups heavy whipping cream
1 1/4 cups whole milk
1/2 cup sugar
1/8 t salt
2 T matcha powder
*edible flowers for garnish
(for syrup)
1 cup mirin
2 T fresh lime juice
1/2 cup sugar
1 2"x1/2" strip lime zest
>how to make<
*Place water in small bowl.
*sprinkle gelatin over water.
*Let stand 5 minutes to soften gelatin.
*Bring cream, milk, sugar, and salt just to a simmer in a heavy medium saucepan over moderate heat, stirring until sugar is dissolved.
*Place the matcha in a small bowl.
*Add 1 cup hot cream mixture in a slow stream, whisking vigorously.
*Whisk matcha mixture and gelatin mixture into saucepan with remaining cream mixture until gelatin is dissolved.
*Ladle or pour mixture into 8 3/4 cup custard cups, ramekins, or small molds.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
(for syrup)
*Combine mirin, lime juice, sugar, and lime zest strip in a medium saucepan.
*Bring to a boil; reduce heat to medium low and simmer the mixture, stirring occasionally, for 10 minutes, or until it is reduced to about 2/3 cup.
*Remove the lime zest with slotted spoon.
*Cool completely.
*Cover and refrigerate until ready to serve.
(assembly)
*Cut around edges of each panna cotta to loosen.
*Set each cup in shallow bowl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Spoon mirin-lime syrup over and around each panna cotta.
(Garnish with edible flowers, if desired.)
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
