Green Tea Panna Cotta with Black Sesame Tuile

Burp,

Can we have a little something more refreshing to start the new year ?

Pardon the absence, I usually like to take time off after cooking consecutively LOL. Big meal on Christmas and New Years as well. With Chinese New Year around the corner, I tend to side track a little and forget about this little space, but I hope 2013 has been good to you so far.

I’m on a desserts rampage. New camera, just wanna test out some shots. So will make some easy desserts, with some colours..

So this dessert came when I was looking at Philippa Sibley’s PS Desserts book, and the panna cotta in the book looked so good! It was pistachio, but I really wasn’t into a pistachio panna cotta. So I recreated it by adding green tea powder which I recently got from Taipei.

In her book, she assembled panna cotta on a plate by placing it on top of a shortbread. But I had a different thought on my mind. I wanted a tuile on top of the panna cotta. A sesame tuile. Classical Japanese combination of green tea and sesame.

I adapted the tuile recipe from Kyotofu, a dessert bar in NYC , published in FoodandWine’s website. It’s a very crispy tuile recipe, although the crispiness doesn’t last long under humidity. But the batter can be made ahead and takes a mere 10 minutes to bake, so it can be baked upon serving. Crispy tuile with smooth and creamy panna cotta.

For the tuile, I used a mixture of white and black sesame, although really, there were much more black than white. The recipe also calls for tahini. It’s a very little amount, so if you want to skip it, it’s alright. But I reckon, that gives me another reason to try a new ingredient. Tahini has so much more usage than just a salad dressing or flavour enhancer for the tuile.

Green Tea Panna Cotta with Black Sesame Tuile

 

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Ingredients

Green Tea Panna Cotta

• 1 sheet gelatine sheet
• 170ml cream
• 75ml milk
• 40g caster sugar
• 1 tbsp green tea powder

Black Sesame Tuile

• 20g sesame seeds (I mix both black and white)
• 60g sugar
• 32g all-purpose flour
• 1 tbsp unsalted butter, melted
• 1 tsp Japanese sesame paste or tahini, at room temperature
• 2 tbsp fresh orange juice
• Black sesame seeds, for sprinkling

Instructions

Green Tea Panna Cotta

1. Soak gelatine in ice water until softened.
2. In a saucepan, combine cream, milk, sugar and green tea. Stir and bring to a simmer.
3. Squeeze the excess water from the gelatine and stir into the hot cream mixture. Turn off heat, stir till gelatine sheet has dissolved.
4. Strain mixture into 4 ramekins (or 2 bigger moulds). Refrigerate overnight.

Black Sesame Tuile

1. Finely ground sesame seeds. Whisk ground sesame seeds with caster sugar and flour.
2. Stir melted butter and tahini till combined.
3. Stir juice into dry mixture, then add in melted butter and tahini. Stir till batter is smooth.
4. Cover at let it rest in the fridge for 30 minutes.
5. Line baking tray with silpat, preheat oven to 175 C
6. Using a teaspoon, scoop a dollop and spread to desired shape.
7. Bake for 8-10 minutes.
8. Remove from oven and if you want to make into shapes, do it now. It can rest over a rolling pin or in a bowl to create shapes.
9. Once dry, it should be crispy

Serve

1. Dip each mould into hot water and give a little shake.
2. Turn the mould upside down onto a plate.
3. Serve with a crispy tuile.

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