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Andrew Kojima's matcha pannacotta recipe

Posted by Becky on 24th May 2013

Andrew Kojima's matcha pannacotta recipe

We’re really pleased to be able to share this fantastic matcha pannacotta recipe created by Andrew Kojima (you’ll remember him as a contestant on last year’s Masterchef!)

We love to bake with matcha and to create lots of yummy drinks with it, but it’s also perfect for perking up any dessert and looks pretty impressive on the plate! Next time you fancy wowing your dinner guests (or, what the heck, just a quiet dinner for one!) give this pannacotta recipe a try.

Take it away, Andrew!

“Green tea is quite bitter but the strawberries balance it out. Mascerate the strawberries in caster sugar, to draw out the strawberry juices. The addition of mint in the pannacotta gives it the impression of lightness and pairs well with the strawberries. The sesame tuile is an easy way to make the dessert look more impressive and add some texture. The colours are gorgeous: green pannacotta, red strawberries and light caramel tuile.

Ingredients

For the pannacotta

•             200ml milk

•             500ml cream

•             100g sugar

•             1/2 tsp matcha green tea powder

•             Large handful of mint leaves crushed

•             4 gelatine leaves (Costa Fine Leaf Gelatine)

For the strawberries

•             400g strawberries

•             50g caster sugar

For the sesame tuile

•             50g unsalted butter

•             50g caster sugar

•             20g glucose syrup

•             1 tbsp milk

•             100g sesame seeds

 

Method

Pannacotta

Place the sugar, tea and mint in a saucepan and pour the milk and cream over the top. Stir the mixture constantly and take it off the heat the moment it starts to boil. Watch it very carefully or it will bubble over. Leave the mixture to infuse. After 15 minutes, place the gelatine leaves in cold water for 5 minutes. Using a sieve to catch the mint leaves, strain the panna cotta mixture into a jug. Squeeze out the water from the gelatine and add it to the panna cotta mixture in the jug. Pour the mixture into dariole moulds or ramekins.

 Strawberries

Trim the leaves from the strawberries, cut them into quarters and place in a bowl. Sprinkle over the sugar and give it a mix with a spoon. Leave to mascerate for 15 minutes. It will create a nice strawberry juice that you can use the drizzle over the plate.

 Sesame Tuile

Melt the butter in a saucepan, then add the rest of the ingredients except the sesame seeds. When the rest of the ingredients are dissolved into the butter, combine the sesame seeds. Pour the mixture onto a Silpat or greaseproof paper and flatten it with the back of a spoon. Place it on a flat baking tray in the oven at 180 celsius for about 7 minutes. It should spread out to a thin layer with the heat. As it is cooling, cut into shards with a pizza slicer, or circles with pastry rings. When it cools, it will become hard and crunchy."