Description
In Japan, a very popular dessert, made with special grade green tea matcha. Offer to cook a Panna cotta with this tea. Velvety tartness goes perfectly with the sweetness of honey and spicy raspberry sauce.
Ingredients
-
Cream
500 ml
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Honey
80 g
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Vanilla pod
1 piece
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Match
2 tsp
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Water
3 tsp
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Gelatin
4 piece
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Raspberry
200 g
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Mint
Cooking
In the Zepter pot pour the cream, add honey. Vanilla pod cut lengthwise, remove seeds with a knife. The pod and the seeds add to the pot.
The pan cover with lid and put in cold oven, turn on the small fire (my stove on the switch 4 division, so I turn on the unit). Give the direction of the controller to reach the middle of the green field, then switch off the stove. Leave the pan on the stove for about 10 minutes. Take out the vanilla pod.
In a bowl, well mix the matcha tea with three teaspoons of boiling water.
In another bowl, soak in cold water gelatin sheet.
Add to cream matcha tea. Squeeze the gelatine, add to cream, too.
The mixture was well stirred to completely dissolve the gelatin.
Pour the mixture in small forms. Put the form in the refrigerator to solidify (freeze Panna cotta for about 5-6 hours, I left it to thicken the dessert at night).
Prepare raspberry sauce. In a saucepan Zepter spread the raspberries, add honey.
The casserole cover with lid and put in cold oven, turn on the small fire. Give the direction of the controller to reach the middle of the green field, then switch off the stove. Leave the skillet on the stove for approximately 5 minutes.
Rubbed the raspberry-honey mixture through a strainer, remove the bones, mix the sauce.
Down literally 2 seconds form with dessert in warm water, then invert onto a plate. Serve the Panna cotta with raspberry sauce, garnished with mint leaf. Bon appétit!
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