Panna cotta is like a blank dessert canvas for flavour, and adding matcha tea powder to it imparts a unique grassy savouriness. A topping of fresh strawberries brings a contrasting burst of sweetness and colour.
- 400 ml milk
- 400 ml pouring cream
- 1 vanilla bean, seeds scraped
- 150 g caster sugar
- 1 tbsp matcha powder
- 2 titanium-strength gelatine leaves
- 1 punnet of strawberries, finely diced
- 1 tbsp black sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 30 mintues
Setting time: 3 hours - overnight
- Over a medium heat, bring the milk, cream, sugar, vanilla seeds and pod to a simmer, stirring regularly until the sugar dissolves, then remove from the heat.
- Place a ladleful of the hot cream into a small bowl with the matcha powder. Whisk to combine the matcha so there are no lumps, and then whisk this mixture back into the pot of hot cream.
- Place gelatine leaves, one leaf at a time to ensure they don't stick together, into a bowl of cold water to soften for about 30 seconds. Once soft, squeeze out excess water and whisk the gelatine leaves into the warm cream to dissolve.
- Strain the mixture into a large jug through a fine sieve and pour into small decorative glasses. Set aside to cool to room temperature, and then place in the fridge for at least 3 hours, or until set.
- Top with strawberries and sesame seeds just before serving.