Matcha Panna Cotta

Instructions

• Panna Cotta Base

  • 1

    Soak gelatine leaves in cold water until softened. Drain and set aside.

  • 2

    In a saucepan, combine cream, sugar, matcha, salt, and vanilla essence. Heat gently until warm, stirring until blended.

  • 3

    Remove from heat and stir in the softened gelatine until fully dissolved.

• To Finish

  • 1

    Evenly distribute the prepared azuki beans into serving bowls.

  • 2

    Pour the panna cotta base into the bowls and cover the azuki beans, passing the mixture through a strainer to minimize bubbles.

  • 3

    Cover and refrigerate the matcha panna cotta for at least 4 hours, or until fully set.

  • 4

    Slice strawberries. I've gone for a heart shape here, but you can just do thin slices.

  • 5

    Serve the matcha panna cotta directly from the fridge. Garnish with strawberries.