Soya matcha green tea panna cotta

February 01, 2012

I had thought for a long time featuring panna cotta in my tag dessert and the fact I always fascinated to post it out, so whenever I want it I just have a look at it without any jump here and there, just stick to my own, is’n it sounds perfect? :)

Though, It is great to imagine the velvety texture of panna cotta and recall again the fun that I did for several years back, experimenting vanilla panna cotta served with orange syrup. I got it right in both texture and it taste but then I had a big nightmare as my PC was out of function and finally damaged because unstable power point.  It was so sad knowing that all files have been well organised and placed nicely at each folder category by then all files were gone by the crashed.

Yesterday, I had seen so many panna cotta recipes and pictures on the web, it makes me even more exciting to make and blog it out so I have finally panna cotta recipe in my dessert tag, it does sound amateur but who cares, I love it!

I decided to go with soya milk as a base instead of heavy cream that because I want it lighter, nutty and bright. As I adore to an ice soya green tea latte every time I need company for my sunset so I'm thinking of that and it tickles my fancy to make it striking kind of dessert! so here I go, tweaking it to be "Soya matcha green tea panna cotta"

Without a doubt it utterly fantastic to my taste, it smooth down and disappears in a mouth. The bitter edge from matcha green tea actually works wonderful, it balancing the sweetness that I carefully added.
I trust Emeril’s recipe to be my basic panna cotta and then I just added matcha green tea to it. It was just flowing nicely, simple yet unfussy to be a dessert.


Soya matcha green tea panna cotta


3 cups sugar added soya milk 
2 teaspoons matcha green tea powder, plus more for dusting
3 teaspoons gelatin
2 teaspoon honey (optional)
1/2 teaspoon vanilla extract
pinch of sea salt


    In a small bowl, mix the gelatin and matcha green tea powder, 
add-in 2-3 tablespoons of warm water. 
Let stand for 5 minutes, until the gelatin softens.

In a medium saucepan, combine the soya milk, honey, vanilla extract and salt. 
Warm it up over moderate heat, stir well. 
Remove from the heat and whisk in the gelatin mixture until completely dissolved,

Pour the soya and green tea mixture into ramekins or glasses 
and then transfer to the refrigerator and chill until set, at least 5-6 hours 
or up to overnight in the refrigerator. 
Dust with matcha green tea powder before serving.

Serve cold.

** I made my panna cotta Ahead and i refrigerated overnight.


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