Green Tea Panna Cotta with Lychee-Rose Compote and Toasted Almonds

Posted by on Jan 17, 2011 in desserts, Fusion, Recipes | No Comments


I’m a little bit of a spacey-magoo today and having a hard time focusing (which makes for crappy writing) so I’m just gonna give it to you straight. I love green tea. I love it even more when it’s in dessert form. I wanted to make something with this flavor, so I did. I liked it and thought it worthy of your taste buds, so here you go!

Green Tea Panna Cotta Ingredients:

3 cups plain soymilk
3 tsp agar agar powder
1/3 cup granulated sugar
1 1/2 tsp vanilla extract
3 tsp matcha green tea powder (you can usually find this in specialty tea shops or asian markets)

In a heavy saucepan, bring the soy milk, sugar and vanilla to a simmer. Once the liquid is simmering, add in the agar agar powder, whisk, and bring to a boil. Continue cooking for 2 minutes. Remove from the heat and whisk in the matcha powder. Cover the pot with a lid and allow it to sit for 10-15 minutes. Strain the liquid and divide it among 4 small ramekins. Cover with plastic wrap and keep in the fridge for several hours (overnight is best) before serving.

Rosewater Syrup Ingredients:

1 1/2 cups water
1/2 cup granulated
2 tbsp cherry juice
1 tsp rosewater

Combine the water, sugar and cherry juice into a heavy saucepan and heat over medium-low. Once the sugar dissolves, increase the heat to medium-high and boil until the liquid reduces to about 1 cup (about 10-15 minutes.) Remove from the heat, stir in the rosewater and allow to cool.

Lychee Compote Ingredients:

1 can lychee fruit in syrup
1/2 cup granulated sugar
Zest of one small lemon (micro-grated)

Remove lychee fruit from can and dice into small pieces. Add cut fruit, syrup from the can, sugar and lemon zest to a heavy saucepan and heat over medium-low. Once the granulated sugar has dissolved, increase the heat to medium-high and boil for about 10 minutes. Remove from the heat and allow to cool.

Garnish Ingredients:

1/3 cup sliced blanched almonds (lightly toasted)
1 cup granulated sugar
1/3 cup water
1/4 tsp cream of tartar
1 or 2 Silpats (non-stick baking mats)

Toast the almonds on a baking sheet at 350 degrees F for about 5 minutes or so.

To make the decorative sugar, heat 1 cup sugar, the water and cream of tartar in a heavy saucepan over medium-low heat until the sugar dissolves. Increase the heat to high and allow the mixture to boil until it reaches 320 degrees on a candy thermometer. Carefully pour the sugar onto a Silpat. Using a spoon (being careful NOT to touch the sugar directly with your hands because it is extremely hot) drizzle designs onto another Silpat (or empty space on the one you are currently using.)

Allow the designs to harden before gently removing from the mat.

To assemble the dessert, submerge the bottom of the panna cotta ramekin in hot water for a few minutes. You may need to gently run a sharp knife around the edge of the panna cotta in order to loosen it enough. Invert it onto a plate/bowl. Spoon some of the lychee compote around the base of the panna cotta. Next, spoon some of the rosewater syrup over the top of the panna cotta and around the base as well. Top with a sprinkle of almonds and one decorative piece of sugar.

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