Friday, 5 April 2013
Green Tea and Five Flower Pannacotta
This beautiful dessert is so incredibly easy. You can experiment with many flavours or tea infusions. Traditionally Italian in origin it simply means boiled cream.
On our trip to Thailand we had the most fabulous meal at the Issaya Siamese Club. Memorable for many reasons, not only the food but the location and the amazing staff.
It is set a little on the outskirts of the city in a large Thai mansion with garden and terraces. The chef Ian Kittichai who apprenticed at Claudes in Sydney, offers traditional Thai dishes with an international twist. The dining area is surrounded by an aromatic garden full of herbs, which are used in the kitchen.
The entire meal was superb. We chose the banquet amazing slow braised ribs and massamun lamb shanks, gorgeous canapés, all presented in the most delightful array of baskets and dishes
The finale of the meal was a jasmine pannacotta, which was to die for. I love deserts like this, very light and sweet enough to finish off the spicy and intense flavours of the mains.
I chose to make one for my son's birthday dinner on my return. I didn't have any jasmine tea but did have this beautiful, green tea with strawberries, sunflower petal, rose petal, cornflower blossom and lemon. It was just as lovely and I am sure you could experiment with many different teas, that are on the market these days. Probably find an infusion you love and try it, I am sure it won't disappoint.
Coincidentally Neil Perry had a jasmine pannacotta in last Saturdays paper. he uses eggs and I haven't in this recipe.
400 mls Cream
200 mls Coconut milk ( use light if you are having the guilt's ) or use 150 mils milk
4 good quality Gelatine leaves
120 grams castor sugar
3 tea bags of your favourite infusion.
For decoration I used toasted shredded coconut.
Place the gelatine leaves in a bowl of water until softened. Put the cream and coconut milk into a saucepan to simmer gently. As it warms add the sugar and the tea bags and simmer gently for about 5 mins. Turn off the heat and remove the tea bags, being very careful not to break them. If this happens you will have to strain the tea out. Squeeze the gelatine leaves out and discard the water. Put the leaves into the cream mixture and whisk continuously until dissolved.
Lightly grease small moulds or ramekins and pour equal amounts into each. This should make 6 pannacotta. Refrigerate for at least 4 hours.
To remove them from the moulds run the dish under hot water, run a very sharp knife around the edge and turn upside down onto your serving plate.
I garnished with the toasted coconut, simply toasted in the oven on a baking tray. It doesn't take long , so stay close. Serve with berries or a fruit coulis.