D'Open Kitchen

COOKING FOR THE SOUL

Matcha Panna Cotta

Name: Matcha Panna Cotta
Ingredients: 100 ml Soy Milk; 200 ml Whipped or Cooking Cream; 2 sheets Gelatin Leaves; 50 g Sugar; 1 tsp Green Tea Powder; Anko (Red Bean Paste)

Recipe by

Trish yee

Experience pure culinary elegance with our Matcha Panna Cotta recipe. This exquisite Italian dessert is elevated with the delicate essence of matcha, infusing each creamy spoonful with a vibrant green hue and a hint of earthy indulgence. The velvety smoothness of the panna cotta meets the enchanting bitterness of matcha in a dance of flavours that's both refined and bold. Whether as a captivating conclusion to a meal or a standalone delight, our Matcha Panna Cotta promises a symphony of taste and texture, delivering an unforgettable experience that marries traditional Italian craftsmanship with the captivating charm of Japanese matcha.

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Course Dessert

Cuisine Japanese

Ingredients

100 ml Soy Milk
200 ml Whipped or Cooking Cream
2 sheets Gelatin Leaves
50 g Sugar
1 tsp Green Tea Powder
Anko Red Bean Paste

Instructions

Add to a saucepan with the milk, cream , matcha powder and sugar
Warm gently over a low heat, being careful not to let the milk boil
Remove from the heat and stir through the gelatine leaves until dissolved
Pass through a fine sieve into a jug and leave to cool to room temperature.
Divide between moulds.. Transfer to the fridge to set for at least 2 hours
To serve, run the moulds under warm water for a few seconds before carefully turning out the Panna Cotta onto a plate.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.