MATCHA & ROSE PANNA COTTA

INGREDIENTS

 

For the Panna Cotta:

720 ML
 pouring cream
60 G
 sugar
80 ML
 warm water (80°C)
2 TBSP aiya – THE TEA Premium Matcha for Cooking Fuku
12G gelatin leaves

 

For the syrup:

500 ML
 water
500 G sugar
4 TBSO dried rosebuds + extra to serve
pink food colouring (optional)

NUTRITIONAL INFORMATION

 

JOULE 1869 kJ
CALORIES 446 kcal
FAT 22 g
CARBOHYDRATES 60 g
PROTEIN 3 g

PREPARATION METHOD

  1. Prepare the rose syrup one day before serving: place sugar and water in a saucepan and bring to a boil. Add rosebuds and boil for 10 mins.
  2. Remove the saucepan from the heat, leave to cool and infuse for 24 hrs.
  3. Soak gelatin sheets in cold water. In a second saucepan, heat whipped cream with sugar and stir until sugar has dissolved. After sugar has dissolved, remove saucepan from heat.
  4. Sift the matcha powder into a bowl and pour the water 80°C inside. Wisk with a bamboo whisk until a nice frothy layer appears on the surface. Pour the mixture into the saucepan with whipped cream and sugar and blend together.
  5. Squeeze excess water from the gelatin sheets, add them to the whipped cream mixture and blend everything together.  Divide the cream between 8-10 glasses and refrigerate for 2 hrs.
  6. Serve the Panna Cotta with rose syrup, add some food colouring (if using) and extra rosebuds on top.
FOR: 8-10 PANNA COTTA | PREPARATION TIME: 25 MIN. | COOKING TIME: 15 MIN. | REST TIME: 26 H

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