Green Tea Panna Cotta with Sweet Adzuki Sauce Cherry Blossom Jam and Tuiles

TOTAL TIME: 4 hr 45 min
Prep: 20 min
Inactive Prep: 4 hr
Cook: 25 min
YIELD: 8 servings
LEVEL: Intermediate

ingredients

PANNA COTTA:
  • 1/2 cup strong green tea, cold - preferably Sakura (Cherry Blossom) Flavored Green Tea
  • 1 tablespoon unflavored gelatin (1 envelope)
  • 3/4 cup milk
  • 3/4 cup heavy cream
    EQUIPMENT FOR PANNA COTTA:
    • 6 (4-ounce) custard cups, lightly buttered
        SAUCE:
        • 1 (16-ounce) can adzuki beans
        • 1/4 cup sugar
        • 2 tablespoons canola oil
          SPRING ROLL TUILES:
          • 4 (8 1/2-inch) square or 10 (1/2-inch) square spring roll wrappers (rice wrappers), cut into fourths with a pizza cutter
            EQUIPMENT FOR TUILES:
            • 2 silicone baking mats
            • 2 baking sheets which fit mats
            • A thin offset spatula
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            Directions

            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. Strain 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.

            Sift 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 blossom tea.

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