Hello tea lovers!!
Right this moment, I’m going to introduce you an Italian recipe referred to as « panna cotta » which could be very well-known candy on this planet.
It is a speciality from a north area of Italy referred to as (Piedmont) and it was invinted within the early 19 century by a Hungarian lady.
The time period « panna cotta » means cooked cream and that is the principle idea of this recipe. The cream, with gelatin getting thicken and has a creamy and smooth texture. It’s normally served with a fruit sauce or fruit itself.
I actually like this recipe as a result of you’ll be able to decline it as you need (espresso, vanilla, caramel ect…).
In fact I selected a tea one and as it’s the season of in Japan, I made a decision so as to add a yuzu taste in ! Yuzu is a citrus fruit from Japan, so for those who can’t discover any, simply take some lemon juice that shall be fantastic too !
I additionally needed so as to add some crunch for this recipe, I instantly tought of the well-known biscuit from my area of France : The Breton palet.
Let’s do it now !
Elements: (for 10 individuals)
For the Breton Palet:
45gr salted butter (for those who don’t have, add 1 pinch of salt in your butter)
3gr baking powder
1 tblspoon vanilla extract
(You’ll have leftover biscuits)
For the Panna Cotta:
50 cl liquid cream
1 tea spoon honey
1 yuzu juice
6gr genmacha powder (Discover the Obubu’s one right here: https://obubutea.com/store/cooking/genmaicha-powder/ )
1 tblspoon vanilla extract
Both 2,5 gelatin sheet or ¾ gelatin powder bag
First realise your Panna Cotta:
In case you get powder gelatin, pour it in a bowl with 2,5 water teaspoon. However for those who get sheet gelatin put them on a bowl with chilly water.
In a sauce pan add your cream, honey, sugar, yuzu juice, vanilla and warmth them on low flame.
When the primary boiling bubble seem take away your pan from hearth and add genmachapowder and your gelatin if it’s sheet gelatin. Blended your preparation.
Wait a couple of minutes whether it is powder gelatin earlier than add it.
Spill your pana cotta in some glass cup (I selected to make use of some tea cup right here) and depart it within the fridge for at the least 4 hours.
Now put together your Breton palet :
With a fourk, crush your butter to make it smooth.
In a medium container whisk yolk egg and sugar to bleach it. Add your butter, and eventually your flour and baking powder. Unfold the dough for about 1 or 1,5cm thickness and put it in your freezer for 15-20min.
Pre-heat your oven at 175°C and bake your biscuit for 10 or 15min in line with your oven energy.
Let it chilly down and crumble it, add some genmacha powder and mix it.
For the topping of the Panna Cotta, I put some roasted rice which is the speciality of this tea (Genmai げんまい means roasted rice and Cha 茶 means inexperienced tea, so Genmaicha is inexperienced tea with roasted rice!).
Because it was extra aesthetic , I left it as is and let individuals add the biscuit when serving !