Taste of Japan and Sake Live vol.66

Products used in "Taste of Japan and Sake vol.66"

Matcha and Sesame Panna Cotta 

Matcha, now enjoying immense popularity worldwide, pairs beautifully with fragrant Japanese sesame paste in this panna cotta. At first, the delicate aroma and pleasant bitterness of matcha unfold on the palate, followed by the rich, lingering depth of sesame. Lightly sweetened to let these flavours shine, this sophisticated dessert offers a refined harmony that keeps you coming back for more.

Serves 2

150ml                 Double Cream

150ml                 Semi Skimmed Milk

40g                       Granulated Sugar

15ml                    White Sesame Paste (or Tahini)

30ml                    Matcha Powder

7.5g                      Gelatine Powder (2.5 sheet Dr. Oetken Gelatine)

Optional for decoration

Fresh Mint

Whipped Cream

1.      Soften the gelatine:
Place the gelatine sheets in a bowl of cold water and leave to soak for 5–10 minutes, until softened.

2.      Heat the cream mixture:
In a saucepan over low heat, combine the double cream, milk, and sugar. Whisk gently until the sugar dissolves. Avoid boiling.

3.      Add the sesame paste:
Stir in the sesame paste and whisk until fully incorporated and smooth.

4.      Incorporate the gelatine:
Remove the softened gelatine sheets from the water and squeeze out any excess moisture. Add them to the warm cream mixture and stir until completely dissolved.
Tip: Gelatine dissolves best at 50–60°C. Avoid boiling, as high heat can weaken its setting ability.

5.      Pour and chill:
Pour the mixture into moulds. Allow to cool to room temperature, then refrigerate for at least 2 hours, or until fully set.

6.      Serve:
To unmould, briefly dip the moulds in warm water and run a knife around the edge. Invert onto serving plates and lift off gently.
Garnish with fresh mint leaves and a dollop of whipped cream before serving.