Vanilla Bean Panna Cotta With Matcha Caviar - Tiny Urban Kitchen

VANILLA BEAN PANNA COTTA WITH MATCHA CAVIARMay 7, 2012 by Jennifer Che 2 Comments

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular

Gastronomy with an Asian Twist. Other posts in this series include Spherification (making caviar, Pho

Inspired Grilled Steak with Mint, Cilantro, and Lime, Sweet Basil Pesto with Rice Noodles, and Bok Choy

Agar Noodles

Ill never forget the first panna cotta I ever had.

ABOUT REC IP ES US T RAVEL WORLD T RAVEL

BOSTON AREA MICHEL IN PRES S EQU IPMENT

Vanilla Bean Panna Cotta with Matcha Caviar - Tiny Urban Kitchen http://www.tinyurbankitchen.com/vanilla-bean-panna-cotta-with-matcha/

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Bryan and I were celebrating some sort of special occasion at Craigie Street Bistro (now Craigie on

Main). It was one of the first multi-course tasting menus we had ever tried, so everything was new

and exciting.

Near the end of the meal, the server brought us out two little cups of panna cotta. Mine was

infused with Rooibos and it was fantastic. Creamy, fragrant, and oh-so-rich, I fell in love with this

Italian version of custard.

For years I thought it was a fancy dessert, sophisticated and smart, difficult to make well.

I finally tried making panna cotta this past weekend and was floored by how easy it was.

Its really nothing more than a cream-based jello. Despite the simplicity, I love the flexibility that

you have in designing new flavors.

This is all you have to do. Heat up cream in a saucepan. If you want to infuse another flavor into

the cream, this is the time to do it. I added vanilla beans, but you can add anything, such as tea

leaves, matcha powder, or even spices!


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In a separate bowl, heat up gelatin in water and then pour the gelatin mixture into the cream

mixture. Pour the combined mixture into little bowls, refrigerate, and serve!

So easy!

Panna Cotta

3 cups cream (mixture of heavy cream and half & half )

1/3 cup sugar

1/2 vanilla bean, halved

1 package (2 tsp) gelatin

Heat cream and sugar in a small saucepan over low heat. Remove pan from heat and scrape in

vanilla beans. Steep the bean pods for about 15-20 minutes before removing the pods. While

steeping, add about 3 tablespoons of water to the gelatin and let sit, agitating slightly until it

dissolves. You can optionally add a bit of heat to quicken this process. Combine the two pots, stir,


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and pour into little cups. Refrigerate for at least 4 hours.

Serve! (optionally with matcha spheres)

2009-2014 Tiny Urban Kitchen

All Rights Reserved

Filed Under: Dessert, Recipe


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COMMENTS

Sam @ The Second Lunch says

May 7, 2012 at 3:08 pm

Dangerously, dangerously easy if you ask me Sometimes I end up on a

panna cotta bender, because once I make it, I crave it for weeks.

REPLY

masyoza says

May 22, 2012 at 1:29 am

Wow, I cant help drooling. I just love the panna cotta

Well done!

If you submitted your vanilla bean panna cotta with matcha caviar photos to

http://www.foodporn.net , Ill bet they will make you on the home page.

Gosh, you have made me sooo hungry !

REPLY

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WELCOME TO TINY URBAN KITCHEN!

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Vanilla Bean Panna Cotta With Matcha Caviar - Tiny Urban Kitchen