Matcha Panna Cotta Recipe

Prepare Gelatin

In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.

Heat Cream

In a saucepan, combine heavy cream, sugar, and matcha powder. Heat over medium heat until sugar is dissolved and the mixture is hot but not boiling.

Combine and Chill

Remove from heat, stir in bloomed gelatin and vanilla extract until fully dissolved. Pour into molds and refrigerate for at least 4 hours or until set.

Prepare Poaching Liquid

In a saucepan, combine water, sugar, and yuzu juice. Bring to a gentle simmer.

Poach Pears

Peel and core the Asian pears, then add them to the poaching liquid. Simmer for about 15-20 minutes until tender. Remove and set aside to cool.

Prepare Gelatin

In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.

Heat Cream and Combine

In a saucepan, heat heavy cream and sugar until dissolved. Stir in the bloomed gelatin and yuzu juice until fully incorporated. Let cool slightly.

Chill and Set

Pour into serving glasses and refrigerate for at least 3 hours until set.

Prepare Batter

In a bowl, mix together sesame seeds, flour, powdered sugar, melted butter, and egg white until smooth.

Bake Tuiles

Drop small spoonfuls of the batter onto a baking sheet lined with parchment paper, spreading them thinly. Bake at 350°F (175°C) for about 8-10 minutes or until golden.

Shape and Cool

Remove from the oven and while still warm, shape the tuiles over a rolling pin to create a curved effect. Let cool completely.