For the panna cotta
, stir together the green tea and gelatin
and set aside briefly. Combine milk
and cream in a saucepan
over medium heat and whisk
in sugar. Heat to boiling and remove from heat. Add vanilla and gelatin/tea mixture and stir until sugar and gelatin are completely dissolved. Pour into the custard
cups and refrigerate at least 4 hours until gelatin sets up completely.
Heat adzuki beans
and sugar over medium heat stirring to dissolve sugar. Allow to cool and puree in a blender
with canola oil
into a bowl and set aside until needed.
Preheat oven to 375 degrees F. Line 1 baking sheet with a silicone baking mat and lay rice
wrapper squares on mat. Top with another silicone baking mat and a second baking sheet as a weight. Bake for 15 minutes, then remove the baking sheet and top silicone mat and allow to further bake until brown, about 3 more minutes. Remove from mat with a thin spatula
and allow to cool completely.
powdered sugar over the tuiles. Spoon some sauce into the center of a dessert plate. Invert the custard from the mold
into the center of the sauce. Slide 2 tuiles horizontally into the custard 1 on each side. Top custard with 1 cherry blossom. Serve with hot cherry