GREEN TEA PANNA COTTA WITH SWEET ADZUKI SAUCE CHERRY BLOSSOM JAM AND TUILES
Provided by Robert Irvine : Food Network
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the panna cotta, stir together the green tea and gelatin and set aside briefly. Combine milk and cream in a saucepan over medium heat and whisk in sugar. Heat to boiling and remove from heat. Add vanilla and gelatin/tea mixture and stir until sugar and gelatin are completely dissolved. Pour into the custard cups and refrigerate at least 4 hours until gelatin sets up completely.
- Heat adzuki beans and sugar over medium heat stirring to dissolve sugar. Allow to cool and puree in a blender with canola oil. Strain into a bowl and set aside until needed.
- Preheat oven to 375 degrees F. Line 1 baking sheet with a silicone baking mat and lay rice wrapper squares on mat. Top with another silicone baking mat and a second baking sheet as a weight. Bake for 15 minutes, then remove the baking sheet and top silicone mat and allow to further bake until brown, about 3 more minutes. Remove from mat with a thin spatula and allow to cool completely.
- Sift powdered sugar over the tuiles. Spoon some sauce into the center of a dessert plate. Invert the custard from the mold into the center of the sauce. Slide 2 tuiles horizontally into the custard 1 on each side. Top custard with 1 cherry blossom. Serve with hot cherry blossom tea.
GREEN TEA PANNA COTTA
This is a very unique sweet. Nice pale green in colour, extremely light and refreshing. From Marie Claire Style "Sweet" cookbook by Jody Vassallo. Does not include freezing time.
Provided by KitchenManiac
Categories Gelatin
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add green tea, milk, cream and sugar in a pan and heat slowly till sugar is completely dissolved and the mixture is about to boil.
- Remove from the heat and allow the mixture to"brew" for 10 minutes.
- Strain the infusion back into a clean pan.
- Soak the gelatine in 3 tablespoons of warm water until it is spongy.
- Whisk into the cream mixture and heat gently until the gelatine has dissolved.
- Pour into 4 lightly greased 150ml (5 fl oz) moulds or chinese teacups.
- Refrigerate till they are set.
- Serve them in the pretty teacups when ready, or turn them out onto individual plates.
Nutrition Facts : Calories 484.7, Fat 39.2, SaturatedFat 24.5, Cholesterol 141.2, Sodium 70.5, Carbohydrate 31.4, Sugar 25.1, Protein 4.6
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