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VANILLA BEAN PANNA COTTA WITH MATCHA CAVIARMay 7, 2012 by
Jennifer Che 2 Comments
This post is part of a larger series devoted to a Molecular
Gastronomy focused meal I made: Molecular
Gastronomy with an Asian Twist. Other posts in this series
include Spherification (making caviar, Pho
Inspired Grilled Steak with Mint, Cilantro, and Lime, Sweet
Basil Pesto with Rice Noodles, and Bok Choy
Agar Noodles
Ill never forget the first panna cotta I ever had.
ABOUT REC IP ES US T RAVEL WORLD T RAVEL
BOSTON AREA MICHEL IN PRES S EQU IPMENT
Vanilla Bean Panna Cotta with Matcha Caviar - Tiny Urban Kitchen
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Bryan and I were celebrating some sort of special occasion at
Craigie Street Bistro (now Craigie on
Main). It was one of the first multi-course tasting menus we had
ever tried, so everything was new
and exciting.
Near the end of the meal, the server brought us out two little
cups of panna cotta. Mine was
infused with Rooibos and it was fantastic. Creamy, fragrant, and
oh-so-rich, I fell in love with this
Italian version of custard.
For years I thought it was a fancy dessert, sophisticated and
smart, difficult to make well.
I finally tried making panna cotta this past weekend and was
floored by how easy it was.
Its really nothing more than a cream-based jello. Despite the
simplicity, I love the flexibility that
you have in designing new flavors.
This is all you have to do. Heat up cream in a saucepan. If you
want to infuse another flavor into
the cream, this is the time to do it. I added vanilla beans, but
you can add anything, such as tea
leaves, matcha powder, or even spices!
Vanilla Bean Panna Cotta with Matcha Caviar - Tiny Urban Kitchen
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In a separate bowl, heat up gelatin in water and then pour the
gelatin mixture into the cream
mixture. Pour the combined mixture into little bowls,
refrigerate, and serve!
So easy!
Panna Cotta
3 cups cream (mixture of heavy cream and half & half )
1/3 cup sugar
1/2 vanilla bean, halved
1 package (2 tsp) gelatin
Heat cream and sugar in a small saucepan over low heat. Remove
pan from heat and scrape in
vanilla beans. Steep the bean pods for about 15-20 minutes
before removing the pods. While
steeping, add about 3 tablespoons of water to the gelatin and
let sit, agitating slightly until it
dissolves. You can optionally add a bit of heat to quicken this
process. Combine the two pots, stir,
Vanilla Bean Panna Cotta with Matcha Caviar - Tiny Urban Kitchen
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and pour into little cups. Refrigerate for at least 4 hours.
Serve! (optionally with matcha spheres)
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All Rights Reserved
Filed Under: Dessert, Recipe
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COMMENTS
Sam @ The Second Lunch says
May 7, 2012 at 3:08 pm
Dangerously, dangerously easy if you ask me Sometimes I end up
on a
panna cotta bender, because once I make it, I crave it for
weeks.
REPLY
masyoza says
May 22, 2012 at 1:29 am
Wow, I cant help drooling. I just love the panna cotta
Well done!
If you submitted your vanilla bean panna cotta with matcha
caviar photos to
http://www.foodporn.net , Ill bet they will make you on the home
page.
Gosh, you have made me sooo hungry !
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