Green Tea Panna Cotta with Strawberry Compote
By: Shirlee PosnerServes: 8
I developed this recipe after falling in love with green tea ice-cream. It has an unusual earthy flavour, which is intriguing. In the recipe here, I have used UHT cream, as that is the only kind available in Taiwan where I live. If I were to make this in the UK I would use a good single organic in its place. Green tea powder (Matcha) can be found in Japanese grocers and will be displayed with the tea. It is traditionally used in tea ceremonies in Japan, where it is whisked with hot water and consumed without straining.
500ml UHT cream
500ml whole milk
3 star anise
4 tablespoons castor sugar
3 teaspoons gelatine
3 teaspoons green tea powder
600g fresh strawberries, washed and halved
1 tablespoon brandy
1 tablespoon high-fruit-content raspberry jam
1. Place the first four ingredients in a pan together and bring gently to the boil. Simmer for 5 minutes then remove from heat and allow to cool. Strain to remove the spices.
2. Meanwhile, put 2 tablespoons of water into a small saucepan and sprinkle the gelatine over the top. Heat gently until clear, and stir into the cream mixture.
3. Whisk in the green tea powder and divide the mixture between 8 moulds. You can use dariole moulds, ramekins or tea-cups. Chill in refrigerator for at least 5 hours, or make the day before it is needed.
4. Heat the butter in a large non-stick wok and toss in the strawberries. Stir fry for 2–3 minutes and pour in the brandy. Melt the raspberry jam with the left-over pan juices. Place each panna cotta on a plate and divide the strawberries between them. Spoon the glaze over the strawberries and serve.
© Recipe copyright 2004 Shirlee Posner