Panna Cotta – “Cooked Cream” in Italian, is without a doubt one of Ashleigh’s favourite dessert. It’s made of milk, cream and sugar, all boiled in a saucepan and gelatine added to it. A good panna cotta should have a good wobble, and definitely not of a bouncy-like-a-tennis-ball texture.
I made panna cotta many times. I made plain ones, lemon ones and caramel ones. They are pretty fool proof if you understand how it works. So this time I think I’ll give it an oriental twist, putting tofu and green tea in.
- 200g Tofu
- 3tsp Green tea powder
- 250ml milk
- 100ml double cream
- 50g sugar
- 4 leaves of gelatine
- Put tofu, green tea powder and 50ml of the milk into a blender, whiz until smooth! (The amount of milk is adjustable, if you need more liquid to have a smooth blend, feel free to put more milk in, just remember to put less in in the next step.)
- Put the remaining milk (200ml), double cream and sugar into a saucepan, heat till tiny bubbles form round the side. Do NOT boil.
- Soak gelatine leaves in COLD water for 5 mins, take them out and squeeze all the water out of them.
- Combine ⅓ of the hot milk mixture to the green tea mixture in a bowl. Stir and mix well.
- Dissolve the gelatine leaves in the remaining ⅔ of the hot mixture.
- Pour all the hot mixture into the green tea mixture, mix well and put it in the fridge.
- Let it rest for 15 minutes, take it out and give it a stir. Now pour into your chosen jelly bowls! (I love my new Tala jelly bowls as they have lids on both sides, so it is impossible to have a disaster when you turn the jelly out!)
The end product is absolutely yummy. You won’t see the very vibrant green colour of the green tea powder when we started, but I think I prefer the subtle pastel green. You can taste the green tea flavour and in the background the taste of soybean from tofu.