Recipe: Genmaicha Panna Cotta
- 200ml milk
- 300ml cream (40%)
- 2 tsp gelatin
- 2 tbsp water
- 2 tbsp genmaicha
- 3 tbsp sugar
- Kuromitsu syrup (or golden/caramel syrup), to serve
- Kinako powder, to serve
- Grease four half-cup dariole molds or ramekins with a neutral-flavored oil.
- Combine gelatin and water in a small dish and set aside for 10 minutes to bloom.
- Combine cream, milk, and genmaicha in a saucepan. Place over medium heat, bring to scalding point, then remove from heat and set aside to infuse for at least 20 min.
- Strain, discarding the tea leaves. Add a little more milk or cream to bring the liquid volume to 500ml, if necessary. Add the strained mixture and gelatin into a saucepan over a low heat. Gently heat the mixture, stirring, until the gelatin has completely dissolved.
- Pour mixture into prepared molds, allow to cool thoroughly, then transfer to a refrigerator to set for at least 4 h or overnight. (This can be less if serving the panna cotta in molds.)
- Before serving, dip the molds into hot water to loosen the panna cotta, then gently upturn onto plates. Drizzle with kuromitsu and sprinkle with kinako powder.