To me, Panna Cotta is like a eating a cream based jelly. It's in between a pudding and a jelly. They are soft and creamy and you can flavour them in many ways. Here are some typical photos of panna cotta. Feast your eyes.
A simple panna cotta with chocolate sauce.
Chocolate panna cotta with rasberry sauce
A pink panna cotta. Looks really appetizing
Usually, you don't even have to remove the panna cotta from it's mould. What I usually do is serve them in wine glasses or other nice glasses like these
Of course, how can I let you see all those pictures and not give a recipe for a panna cotta? Well, today's recipe is a special treat for green tea lovers or japanese food lovers. Here's a special green tea panna cotta recipe. Even if you are not a fan of green tea ice cream, give this a try too. It has a nice pale green colour.
1 cup milk
2 cups cream
1/2 cup caster sugar
4 teaspoons powdered gelatin
1. 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.
2. Remove from the heat and allow the mixture to"brew" for 10 minutes.
3. Strain the infusion back into a clean pan.
4. Soak the gelatine in 3 tablespoons of warm water until it is spongy.
5. Whisk into the cream mixture and heat gently until the gelatine has dissolved.
6. Pour into 4 lightly greased 150ml (5 fl oz) moulds or chinese teacups.
7. Refrigerate till they are set.
8. Serve them in the pretty teacups when ready, or turn them out onto individual plates.
Bon Appetit guys! Make them a day or two ahead and you can have a special treat for yourself or your guests :)
Green Tea Panna Cotta
1/3 cup japanese green tea (sencha) *preferably tea leaves NOT tea bags*1 cup milk
2 cups cream
1/2 cup caster sugar
4 teaspoons powdered gelatin
1. 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.
2. Remove from the heat and allow the mixture to"brew" for 10 minutes.
3. Strain the infusion back into a clean pan.
4. Soak the gelatine in 3 tablespoons of warm water until it is spongy.
5. Whisk into the cream mixture and heat gently until the gelatine has dissolved.
6. Pour into 4 lightly greased 150ml (5 fl oz) moulds or chinese teacups.
7. Refrigerate till they are set.
8. Serve them in the pretty teacups when ready, or turn them out onto individual plates.
Bon Appetit guys! Make them a day or two ahead and you can have a special treat for yourself or your guests :)
