Green Tea Panna Cotta
Similar in consistency to leche custard flan , a popular Filipino dessert , Jeremy ’ s version is amped up with matcha green tea . Purple ube crumble , delicate matcha meringue cookies , and calamansi curd complete this plated palette .
Ingredients Panna Cotta 2 1 / 4 cups whipping cream 1 / 2 cup milk 2 / 3 cup sugar 1 Tbsp matcha green tea powder 2 tsp powdered gelatin 2 Tbsp hot water inthekitchen
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Coconut Tuile 1 Tbsp flour 1 / 2 Tbsp sugar 2 / 3 cup water 3 Tbsp vegetable oil ( keep 1 Tbsp for frying ) 2 tsp of coconut extract
Calamansi Curd 1 1 / 3 cup calamansi juice 1 / 4 cup sugar 2 eggs 1 tsp powder gelatin 4 Tbsp butter Pinch of salt
Green Tea Meringue Cookies 2 egg whites 1 / 2 cup sugar 2 tsp matcha green tea powder
Method Panna Cotta 1 . In a medium pot mix cream , milk , and sugar . Bring to a boil , stirring often with a plastic spatula to stop mixture from scalding . Return heat to medium . 2 . Bloom powder gelatin with a little cold water . 3 . Add green tea powder and gelatin to cream mixture . Cool and transfer to vessel or mould of your choice . Cover with plastic wrap . Refrigerate overnight .
Coconut Tuile 1 . In small bowl , mix all ingredients . 2 . Heat 1 Tbsp oil in a frying pan over high heat . Once hot , pour ladlefulls of batter , as if making pancakes . When batter has formed a lacy texture , lossen tuiles with a fish spatula and remove from pan . Let cool .
Calamansi Curd 1 . Bloom gelatin powder using a little bit of cold water . 2 . Heat calamansi juice in small pot . Meanwhile , whisk together sugar and eggs . 3 . Temper egg mixture with the hot calamansi juice by whisking in a little at a time , taking care not to cook the eggs . 4 . Add gelatin to egg mixture and transfer back to pot . Heat on medium to high heat until gelatin has dissolved . 5 . Let cool 10 minutes , then mix in the butter . Cool in fridge overnight or for a few hours .
Green Tea Meringue Cookies 1 . In the top of a double boiler , whisk egg whites and sugar until mixture reaches 140 ° F . Add in green tea powder and transfer to the bowl of a mixer . 2 . Using the whisk attachment , whip mixture until stiff peaks form . 3 . Pipe meringue onto a Silpat or parchment paper and bake for 25 minutes in a 200 ° F convection oven , or 180 ° F in a regular oven .
Yield 4 servings
14 ciao ! / feb / mar / two thousand eighteen