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Wednesday, 6 July 2016

Matcha Panna Cotta 日本抹茶奶油冻


Smooth and creamy Panna Cotta in Matcha or green tea flavour. Most recipes use gelatin as the gelling agent, but I chose to use "Agar Agar" which is of seaweed origin.
The finest of the matcha powder would determine the layering of the panna cotta. For finer matcha, you'll get a more homogeneous texture like mine. For coarser matcha, there would be distinct layering of the panna cotta. The coarser green tea powder will be sunk to the bottom, and the lighter milk fat will be coagulated at the top layer. 
A nice and smooth dessert to be enjoyed on a hot day :)

Yield: 4 servings in 200ml pudding glasses

Ingredients
6g matcha/green tea powder
50g water

10g sugar
3/4 tsp agar agar powder
50g water

200g fresh milk
200ml whipping cream
45g fine sugar


Direction
1. Mix about 6g or about 2 tsp of matcha powder with 50g of water. Cover and set aside.



2. In a separate bowl, mix 10g of sugar and 1/2 tsp of agar agar powder together.



3. Pour 50g of water to mix with the agar mixture in (2). Let the mixture stands for about 10 minutes to allow the agar agar powder to absorb the moisture.



4. Pour fresh milk, whipping cream and 45g of sugar in a pot. Cover and heat the mixture over medium low heat till condensation can be seen under the lid.
Stirring occasionally.
Cover the pot while heating not only help to expedite the heating, but also helps to prevent excessive evaporation.



5. Pour the agar mixture from (3) into the pot of hot milk. Stir regularly to facilitate the sugar and agar agar powder to dissolve. The agar agar powder will dissolve around 100 degree Celsius. Ensure there
 is no tiny grains of undissolved agar agar to give a smooth texture.


You can also observe from the back of the spoon.
If there are still granules on the surface, the mixture still needs longer heating.

The surface of the spoon becomes glossy indicating most or all the granules have dissolved.

To test whether the mixture is ready, scoop a tablespoon of the milk mixture to a cold spoon. (You can freeze a spoon in a freezer earlier).  If the mixture coagulate within a minute, this indicates that the mixture is ready.


6. Pour in the matcha mixture from (1) through a sieve.

Use a spoon to push the residual matcha through the sieve.


7. Mix in the vanilla extract.


8. Pour the warm mixture into the pudding glasses, and allow them cool to room temperature. 



9. Cover the top with cling wrap and transfer to the fridge to chill for about 3 hours.



10. Enjoy the matcha panna cotta cold :)


2 comments:

  1. look yummi..thanks..i'll try this recipes..

    ReplyDelete
    Replies
    1. Hi Bunda, happy to share with you. Hope you'll like it :)

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