Matcha Panna Cotta & Double Tea Blend
Matcha Panna Cotta by Anna Yang, Ella Wang, Zitong Chen, Maya Jyothinagaram
Double Tea Blend by Emily Zhang, Kamau Njendu
Matcha Panna Cotta (for six 4-6 oz ramekins)
Cereal Milk
Ingredients
Cereal Milk
2 3/4 cups cornflakes
3 3/4 cups cold milk
2 tbsp tightly packed light brown sugar
1/4 tsp kosher salt
Instructions
Preheat the oven to 300°f.
Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. Toasting the cornflakes before steeping them deepens the flavor of the milk.
Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.
Whisk the brown sugar and salt into the milk until fully dissolved. Set aside 1 cup for the panna cotta. Enjoy the rest!
Panna Cotta
Ingredients
1/3 cup sugar
2 tbsp matcha
2¼ tsp powdered gelatin
2 cups heavy cream
1 tsp pure vanilla extract
Pinch kosher salt
1 cup fruity pebbles
Instructions
Pour 1 cup cereal milk into a small pot and sprinkle the gelatin evenly over the top. Let sit for 5 minutes.
Whisk together the sugar and matcha until combined and you no longer see distinct clumps of matcha.
After letting the milk and gelatin sit, heat the milk over low heat, continuously whisking, until the gelatin dissolves but does not boil or scald. You can check that the gelatin is dissolved by dipping a spoon in it and looking for granules. This should only take a minute or two.
Add the matcha sugar to the pot and heat on low heat until the sugar also dissolves without letting the milk boil. This should only take another minute or two.
Remove from heat and whisk in the cream, vanilla, and salt. Strain the panna cotta cream through a cheese cloth or a fine mesh sieve (see note) then divide into six 4-6 oz ramekins. Chill for at least an hour.
To unmold, fill a small bowl with hot water. Run a sharp knife around the VERY VERY top edge of the panna cotta to release the edge - you don't need to go down more than 1/16th of an inch. Dip the ramekin into the hot water just as high as the panna cotta for a few seconds. Place a plate over the top of the ramekin and invert it. Give it a few taps on the counter to release the panna cotta onto the plate. You may need to repeat the dipping in hot water step if the panna cotta doesn't release right away.
Top with fruity pebbles and enjoy!
Inspirations:
Matcha Panna Cotta with Candied Kumquats - Snixy Kitchen
Double Tea Blend (for 2 servings each)
Iced Lavender Latte
Ingredients
4 cups cold filtered water
1/4 cup culinary lavender
1 cup hot water
2 black tea or Earl grey tea bags
1/2 Tbsp maple syrup or sweetener of choice (this helps to enhance lavender, you can skip if needed)
2/3 cup lavender concentrate (or lavender tea)
2/3 cup dairy-free mylk of choice (unsweetened almond or coconut tastes the best, use coconut or tigernut for AIP)
ice
Instructions
Add lavender to a large mason jar (1-1.5 quarts). Over top, pour cold water, mix and cover. Let sit at room temp. for 1 hour to infuse.
Strain the concentrate and store in a closed container in the fridge for up to 2-weeks.
Let black or Earl grey tea steep for 5 mins in hot water and mix in sweetener to dissolve.
Add ice to a 2 large glasses, and add 1/3 cup mylk and lavender concentrate over top in each glass.
Pour 1/3 cup tea over top in each glass and with remaining tea, reserve in case you'd like it stronger or use it for another serving later!
Cheese Foam
Ingredients
2 oz cream cheese
3 tbsp whipping cream
2 tbsp milk
1 tbsp sugar
1/2 tsp himalayan sea salt
Instructions
In a medium mixing bowl, add the sugar and cream cheese. Beat on high until smooth and creamy.
Add the milk and whipping cream to the mixing bowl. Beat until thick and frothy.
Slowly add sea salt and adjust according to desired taste.
Add on top of latte and enjoy!
Yuzu Jasmine Tea
Ingredients
2 bags of jasmine tea
2 tsp yuzu extract
1 tsp honey
Instructions
Boil water.
Empty tea leaves into teapot and mix with yuzu and honey.
Steep tea for at least 3 minutes.
Enjoy!
White Chrysanthemum Tea
Ingredients
16 dried white chrysanthemum flowers
2 bags of oolong tea
Instructions
Boil water.
Steep tea and flowers for at least 3 minutes.
Enjoy!
Mint Chocolate Tea
Ingredients
4 peppermint leaves
2 tsp cacao nibs
2 bags hojicha green tea
Ingredients
Boil water.
Chop cacao nibs and toast over medium heat.
While nibs toast, chop mint leaves.
Steep hojicha with cacao nibs and mint leaves for at least 3 minutes.
Enjoy!
