Recipe courtesy of Robert Irvine
Green Tea Panna Cotta with Sweet Adzuki Sauce Cherry Blossom Jam and Tuiles
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- Level: Intermediate
- Total: 4 hr 45 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 355
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 33 mg
- Sodium
- 144 mg
- Level: Intermediate
- Total: 4 hr 45 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 355
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 33 mg
- Sodium
- 144 mg
Ingredients
Panna Cotta:
Sauce:
Spring roll tuiles:
Directions
Special equipment:
Equipment for panna cotta: 6 (4-ounce) custard cups, lightly buttered Equipment for tuiles: 2 silicone baking mats 2 baking sheets which fit mats A thin offset spatula- 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.
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