Green Tea Panna Cotta With Sweet Adzuki Sauce Cherry Blossom Jam And Tuiles Food

GREEN TEA PANNA COTTA

Steps:

• 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.
• Remove from the heat and allow the mixture to"brew" for 10 minutes.
• Strain the infusion back into a clean pan.
• Soak the gelatine in 3 tablespoons of warm water until it is spongy.
• Whisk into the cream mixture and heat gently until the gelatine has dissolved.
• Pour into 4 lightly greased 150ml (5 fl oz) moulds or chinese teacups.
• Refrigerate till they are set.
• Serve them in the pretty teacups when ready, or turn them out onto individual plates.

TRADITIONAL AND PINK BRIGADEIROS

Steps:

• For the traditional brigadeiros: Combine the sweetened condensed milk, chocolate, cocoa powder and butter in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with the butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll each one in sprinkles and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving.
• For the pink brigadeiros: Combine the milk, butter, gelatin and egg yolk in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll in crystallized sugar and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving.

PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE

Steps:

• Place the milk in a small bowl.
• Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
• Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
• Add the cream, honey, sugar, and salt.
• Stir until the sugar dissolves, 5 to 7 minutes.
• Remove from the heat.
• Pour into 6 wine glasses so that they are 1/2 full.
• Cool slightly.
• Refrigerate until set, at least 6 hours.
• For the sauce:.
• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
• Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
• Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
• May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
• Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
• Top with more berries and a decorative drizzling of sauce, and serve.

GREEN TEA PANNA COTTA WITH SWEET ADZUKI SAUCE CHERRY BLOSSOM JAM AND TUILES

Steps:

• For the panna cotta, stir together the green tea and gelatin and set aside briefly. Combine milk and cream in a saucepan over medium heat and whisk in sugar. Heat to boiling and remove from heat. Add vanilla and gelatin/tea mixture and stir until sugar and gelatin are completely dissolved. Pour into the custard cups and refrigerate at least 4 hours until gelatin sets up completely.
• Heat adzuki beans and sugar over medium heat stirring to dissolve sugar. Allow to cool and puree in a blender with canola oil. Strain into a bowl and set aside until needed.
• Preheat oven to 375 degrees F. Line 1 baking sheet with a silicone baking mat and lay rice wrapper squares on mat. Top with another silicone baking mat and a second baking sheet as a weight. Bake for 15 minutes, then remove the baking sheet and top silicone mat and allow to further bake until brown, about 3 more minutes. Remove from mat with a thin spatula and allow to cool completely.
• Sift powdered sugar over the tuiles. Spoon some sauce into the center of a dessert plate. Invert the custard from the mold into the center of the sauce. Slide 2 tuiles horizontally into the custard 1 on each side. Top custard with 1 cherry blossom. Serve with hot cherry blossom tea.

PANNA COTTA WITH CHERRY AND GINGER SAUCE

Steps:

• Soak the gelatine in a bowl with ice and cold water for 10 minutes until very soft.
• Put the cream, milk, sugar and vanilla pod and seeds into a pan and bring gently to a simmer. Drain the gelatine through a fine sieve, discarding any ice and then squeeze out as much water as possible. Add to the cream and mix really well. Pour through a fine sieve into a jug. Leave for 5-10 minutes to thicken slightly, then mix really well and divide evenly between 6 x 150ml small pudding basins or suitable moulds. Cover and chill for at least 6 hours but preferably overnight.
• Put the cherries, sugar, cornflour, ginger and syrup into a pan and cook over a medium heat for 5-10 minutes or until thick and saucy. Add the lemon juice and cool.
• To serve, carefully dip the base of a mould in hot water for 3-4 seconds to loosen the panna cotta, then invert onto a plate. Spoon over the cherry and ginger sauce and repeat with the remaining panna cottas.

GREEN TEA PANNA COTTA WITH STRAWBERRIES

Steps:

• Soften gelatin in 1 tablespoon cold water.
• In small saucepan, heat sugar and half and half until sugar dissolves.
• Whisk in softened gelatin (from above) and vanilla extract.
• In small bowl, whisk matcha with 2 tablespoons of half and half mixture until smooth.
• Mix in remaining half and half mixture; strain and divide among four 2/3-cup ramekins or custard cups. Cover with plastic wrap and refrigerate until gelatin sets, at least 2 hours.
• Fill medium bowl with hot water; dip ramekins in hot water for 30 seconds. Invert, shaking gently to release panna cotta. Garnish plates with strawberries.

MATCHA PANNA COTTA

Steps:

• 1. Pour 1/2 cup (125ml) of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
• 2. In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream, matcha, and 1/2 cup of the sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves. Remove from the heat and let steep for 10 minutes.
• 3. Strain the matcha mixture through a fine-mesh sieve into a medium bowl, then stir in the reserved gelatin mixture. When the matcha mixture has cooled, add the yogurt and stir to combine; set aside.
• 4. Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl. Mix in the chia seeds, if using.
• 5. Into the bottom of 6 small juice glasses or dessert wine glasses, spoon 1 tablespoon of the mashed berries. Slowly pour 1/2 cup (125ml) of the matcha mixture into each glass. Refrigerate for 3 to 6 hours, until set.