Strawberry, White Choc and Matcha Panna Cotta
"March 24, 2018 STRAWBERRY, WHITE CHOC AND MATCHA PANNA COTTA While we're on the topic of Japan flavour flashbacks, there is no way I can not mention Matcha!"Serves 12 | Prep Time 20 minutes | Cook Time 4 hours
Why I Love This Recipe
While we're on the topic of Japan flavour flashbacks, there is no way I can not mention Matcha!
I had never tasted matcha before I landed on Japanese soil, and I very quickly fell in love with it, in each and every lolly shop/bakery/cafe there were matcha flavoured sweets and drinks and mochi and ice-creams... anything you could possibly dream of! But since I've been back in the land of Oz, I haven't been able to find anything that utilized this wonderful flavour!
Ingredients You'll Need
150g Strawberries (thinly sliced)
65g or 3 rows White Cooking Chocolate
300g Thickened Cream
2tsp Matcha Powder
2tsp Gelatine Powder
1tbsp Caster Sugar
Using a no taste oil such as vegetable oil, coat the inside of each section of a cupcake tin, thinly slice your strawberries, arrange them in the base of each cupcake tin, and set aside.
Combine cream, matcha powder, caster sugar, gelatine and white chocolate into a saucepan, and place over medium heat.
Whisk until your chocolate has melted and your matcha powder is well incorporated.
Avoid allowing the mixture to boil as gelatine is sensitive to boiling temperatures and exposure to this sort of heat can cause it to lose it ability to set.
Add your milk to the saucepan, and working quickly so as your gelatine doesn’t go lumpy, whisk until completely smooth.
(If your gelatine does go lumpy when introduced to the cold milk, Don't worry! it's salvageable. Place a small amount of water into a saucepan and place it over a medium heat, then place the bowl with your cream cheese mixture atop the saucepan and allow the steam to slowly heat through the Panna Cotta mix. just like melting chocolate. Stir the mixture regularly to ensure the heat is evenly distributed and allow it to heat through to just above room temperature, then whisk until smooth.)
Pour your Pana Cotta mixture through a siv into a pouring jug, and then transfer your mixture into your pre-prepared tins.
Set your tin into the fridge to set for a minimum of 4 hours.
When ready to serve, run a sharp knife around the edge of your panna cottas, and tip tray gently over your serving platter. Shake/jiggle gently to coax them out if they're a little stubborn.