This matcha panna cotta is the perfect fusion between Italian pastries and Japanese tea culture. Matcha—a high-quality green tea powder—dyes the cream a vibrant green and provides a vegetal, slightly bitter flavor that contrasts wonderfully with the tart raspberry coulis.
Japanese
Pannacotta de matcha con coulis de frambuesas
Matcha tea panna cotta with fresh raspberry coulis. Japanese-Italian fusion dessert with a vibrant green color and unique flavor.
- Japan
- Dessert
- Light
- easy
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 260 kcal
- Protein 4 g
- Fiber 2 g
- Carbohydrates 18 g
- Fat 18 g
- Sodium 50 mg
Story behind the dish
Preparation
Matcha pannacotta with raspberry coulis is a preparation from Japan with easy difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 ml of whipping cream.
- Have ready: 100 ml of milk.
- Have ready: 2 tablespoons of quality matcha tea.
- Have ready: 60 g of sugar.
- Have ready: 3 sheets of gelatin.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak the gelatin in cold water for 5 minutes.
Soak the gelatin in cold water for 5 minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Heat the milk; Dissolve the matcha in it with rods until without…
Heat the milk; Dissolve the matcha in it with a whisk until there are no lumps. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat the cream with the sugar without boiling; add the matcha mixture
Heat the cream with the sugar without boiling; add matcha mixture. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dissolve the drained gelatin in the hot mixture
Dissolve the drained gelatin in the hot mixture. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour into molds; refrigerate for at least 4 hours
Pour into molds; Refrigerate for at least 4 hours. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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For the coulis: cook the raspberries with sugar and lemon for 5 min; sneak
For the coulis: cook the raspberries with sugar and lemon for 5 min; strain. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Unmold the panna cotta; cover with raspberry coulis
Unmold the panna cotta; cover with the raspberry coulis. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Let cool completely before cutting or unmolding; the structure settles with rest.
- Serve in moderate portions and accompany with fresh salad for a balanced menu.
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