4
beginner
15m
4h 15m
This beginner-friendly recipe is a beautiful blend of bitter and grassy matcha, sweet vanilla cream, and nutty azuki beans (which are hidden at the bottom as a sweet surprise).
Ingredients
- 720 grams cream
- 80 grams sugar
- 9 grams matcha powder
- a pinch of salt
- 2 grams vanilla extract
- 4 gelatine leaves
- 120 grams azuki beans
- 4 strawberries
Nutrition
830
19 g
66 g
47 g
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.
- 720 grams cream
- 80 grams sugar
- 9 grams matcha powder
- a pinch of salt
- 2 grams vanilla extract
- 4 gelatine leaves
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.
- 120 grams azuki beans
- Panna Cotta Base
- 4 strawberries