Prep Time
20 mins
Servings
4 Servings
Cook Time
15 mins
Difficulty
Easy
Silky matcha panna cotta paired with crunchy sesame brittle makes an elegant, Japanese-inspired dessert.
Ingredients
300ml double cream, cold (use full-fat double cream for best texture)
200ml whole milk, cold
70g caster sugar
8g gelatine powder, sprinkled over 2 tbsp cold water to bloom (or 5g agar-agar for a vegetarian alternative (see notes))
2 tsp (approx. 4g) matcha powder, sifted (use culinary-grade matcha)
1 tsp vanilla extract
pinch fine sea salt
80g caster sugar (for brittle)
60g sesame seeds, lightly toasted in a dry pan (white or mixed sesame seeds)
25g unsalted butter, cold, cubed
1 tbsp (15ml) water (to help dissolve sugar)
pinch flaky sea salt (for sprinkling on brittle)
1/4 tsp extra matcha (optional, for dusting), sifted (optional garnish)
Method
Step 1
Prepare moulds: place four small ramekins or glasses on a tray. Lightly oil them if you prefer easier unmoulding.
Step 2
Bloom gelatine: sprinkle the gelatine over 2 tablespoons cold water in a small bowl and leave to soften for 5 minutes.
Step 3
Warm cream mixture: in a saucepan combine double cream, whole milk and 70g caster sugar. Warm gently over a low heat, stirring until the sugar has dissolved and the mixture is hot but not boiling.
Step 4
In a small bowl whisk the sifted matcha with 1 tablespoon of the warm cream mixture to make a smooth paste, then whisk this back into the pan with the rest of the cream. Add vanilla and a pinch of salt.
Step 5
Finish panna cotta: remove the pan from the heat, add the bloomed gelatine and stir until completely dissolved. Strain the mixture through a fine sieve into a jug to remove any lumps.
Step 6
Pour into moulds: divide the mixture between the prepared ramekins, leave to cool slightly, then cover and refrigerate for at least 3 to 4 hours until set.
Step 7
Make sesame brittle while panna cotta chills: line a baking tray with baking parchment. In a heavy-based saucepan combine 80g caster sugar and 1 tbsp water and heat on medium without stirring until the sugar melts and turns a deep amber caramel colour. As the sugar begins to colour, gently swirl the pan; do not stir vigorously.
Step 8
Remove from the heat and quickly stir in the toasted sesame seeds and 25g cubed butter until glossy and combined. Immediately pour onto the prepared parchment and spread thinly with a spatula to an even layer. Sprinkle with a pinch of flaky sea salt.
Step 9
Cool brittle: leave the brittle to cool completely at room temperature, about 15–20 minutes, until hard. Break into shards with the back of a knife or your hands.
Step 10
Serve: unmould panna cotta if desired by dipping ramekin bases in hot water for a few seconds and inverting onto plates, or serve in glasses. Top each panna cotta with a few shards of sesame brittle and a light dusting of matcha.
Nutritional Information
Per serving:
Energy - 579kcal
Protein - 7.7g
Carbohydrates - 46g
Fat - 51.7g
Fibre - 1.7g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For a vegetarian version swap gelatine for 5g agar-agar: dissolve agar in the milk before heating and simmer for 1–2 minutes to activate. Make brittle ahead and store in an airtight tin to keep crisp.
