Green Tea Panna Cotta Recipe

Inspired by Ballast Point Brewing

Time30m

Serves4

Micro mint, yuzu syrup

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Ingredients

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Panna Cotta Base

2 cups Heavy cream

1 cup whole milk

1 tbs granulated sugar

2 tbs green tea leaves

1 tsp gelatin powder

2 tbs water (for blooming gelatin)

Yuzu Syrup

1 cup yuzu juice

1 cup granulated sugar

1 cup water

Garnish

to taste micro mint leaves

Method

Panna Cotta Preparation

Bloom the Gelatin

In a small bowl, combine gelatin powder and water. Let it sit for about 5 minutes to bloom.

Heat the Cream Mixture

In a saucepan, combine heavy cream, whole milk, sugar, and green tea leaves. Heat over medium heat until just simmering. Remove from heat and let steep for 10 minutes.

Combine Gelatin

Strain the cream mixture to remove tea leaves. Return to the saucepan, and add the bloomed gelatin. Stir until gelatin is completely dissolved.

Chill

Pour the mixture into molds and refrigerate for at least 4 hours or until set.

Yuzu Syrup Preparation

Make the Syrup

In a saucepan, combine yuzu juice, sugar, and water. Bring to a boil, then lower the heat and simmer for about 10 minutes until slightly thickened. Let it cool.

Serving

Plate the Panna Cotta

Once set, gently unmold the panna cotta onto serving plates. Drizzle with yuzu syrup and garnish with micro mint leaves.