Green Tea Panna Cotta Recipes

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GREEN TEA PANNA COTTA WITH SWEET ADZUKI SAUCE CHERRY BLOSSOM JAM AND TUILES



Green Tea Panna Cotta with Sweet Adzuki Sauce Cherry Blossom Jam and Tuiles image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 4h45m

Yield 8 servings

Number Of Ingredients 12

1/2 cup strong green tea, cold - preferably Sakura (Cherry Blossom) Flavored Green Tea
1 tablespoon unflavored gelatin (1 envelope)
3/4 cup milk
3/4 cup heavy cream
1/2 cup sugar
2 teaspoons vanilla extract
8 pickled cherry blossoms
1 (16-ounce) can adzuki beans
1/4 cup sugar
2 tablespoons canola oil
4 (8 1/2-inch) square or 10 (1/2-inch) square spring roll wrappers (rice wrappers), cut into fourths with a pizza cutter
1/4 cup powdered sugar

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



Green Tea Panna Cotta image

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

1/3 cup japanese green tea (sencha)
1 cup milk
2 cups cream
1/2 cup caster sugar
1 1/2 sheets gelatin or 4 teaspoons powdered gelatin

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

MATCHA PANNA COTTA



Matcha Panna Cotta image

Matcha, made by grinding up dried green tea leaves to a powdery consistency, has a distinct earthy, sweet flavor that carries through in this creamy panna cotta. And since you consume the leaf directly in this dessert, instead of brewing it, the antioxidant levels are even higher.

Provided by Frances Largeman-Roth

Categories     Milk/Cream     Tea     Dessert     Raspberry     Healthy     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

1 cup (250ml) whole milk
1 (1/4-ounce/7g) envelope plain gelatin
1 cup (250ml) whipping cream
2 tablespoons matcha (unsweetened green tea powder; see Note)
1/2 cup (100g) plus 1 tablespoon sugar
1 vanilla bean, split
1 1/2 cups (370g) whole milk vanilla yogurt
1 cup (125g) fresh raspberries
2 tablespoons chia seeds (optional)

Steps:

  • 1. Pour 1/2 cup (125ml) of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
  • 2. In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream, matcha, and 1/2 cup of the sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves. Remove from the heat and let steep for 10 minutes.
  • 3. Strain the matcha mixture through a fine-mesh sieve into a medium bowl, then stir in the reserved gelatin mixture. When the matcha mixture has cooled, add the yogurt and stir to combine; set aside.
  • 4. Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl. Mix in the chia seeds, if using.
  • 5. Into the bottom of 6 small juice glasses or dessert wine glasses, spoon 1 tablespoon of the mashed berries. Slowly pour 1/2 cup (125ml) of the matcha mixture into each glass. Refrigerate for 3 to 6 hours, until set.

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