Fusion green tea panna cotta

After a successful recent foray into the world of panna cotta, I thought I'd try another version using Japanese green tea (matcha) powder. Now, matcha is made by grinding up green tea to a fine powder. It is used mainly in tea ceremonies, so given that I don't have any tea ceremonies planned in the foreseeable future, using it in this fusion green tea panna cotta is the next best thing.

Don't you love Asian desserts?  I adore the ones that have adapted the finer aspects of Western confections (ie. the whipped cream-laden parts) with traditional Japanese ingredients like adzuki (red beans) and matcha. I remember the first time I saw a green tea dessert - "Wow, look at the wasabi ice cream". Duh!

My copy of the yoshoku cookbook came in handy for this dessert, as it's full of contemporary Japan-inspired dishes. So another panna cotta success - we're on a roll and not ready to apply the brakes just yet!

Green tea Panna cotta
serves 6

Ingredients
1 1/2 tsp Japanese green tea powder
600ml (21 fl oz) cream
1/2 cup caster (superfine) sugar
3 tsp gelatine powder
1/2 cup milk
1/2 tsp vanilla extract

Method
1. Put the green tea powder in a saucepan with a little of the cream and mix to form a paste. Whisk in the remaining cream, ensuring there are no lumps. Add the sugar to the saucepan, stirring to dissolve the sugar, then slowly bring to the boil over medium heat. Remove from the heat.
2. Put the gelatine in a small bowl and whisk in 1/4 cup of the hot cream to form a smooth paste. Return the mixture to the saucepan, stirring until the gelatine has completely dissolved. Rest for 10 minutes to infuse.
3. Strain mixture into a large bowl and then pour in the milk and vanilla and stir to combine.
4. Pour into six 1/2 cup teacups or moulds and chill for at least 3 hours, or until set.

recipe adapted from yoshoku by Jane Lawson

Ingredients.

I used half full-fat cream and half 'lite' cream.

Mix the matcha powder with some cream to form a paste before whisking in the rest of the cream over heat.

You have to strain the gelatined mixture to get rid of undissolved bits before pouring into moulds (or teacups here)

Some grated white chocolate is sprinkled on top, or you could add stewed fruit

The intense green colour fades slightly as the panna cotta sets in the fridge.

The texture is smooth and creamy.

The panna cotta can also be unmoulded after dipping the cups in hot water for a few seconds.