Matcha panna cotta
4 portions
2 hours
Ingredients
Berry layer
- 100 g blackberries
- 50 g Dansukker Jelly Sugar Multi
- 2 tbsp Dansukker Muscovado Syrup
Layer 1
- 300 ml whipping cream
- 40 g Dansukker Jelly Sugar Multi
- 1 tsp Dansukker Vanilla Sugar
- 50 g white chocolate, chopped
Layer 2
- 300 ml whipping cream
- 40 g Dansukker Jelly Sugar Multi
- 1/2–1 tsp matcha tea powder
- 50 g white chocolate, chopped
Berries
In a small saucepan, combine the berries, sugar and syrup. Boil for 1 minute. Pour the jam into the bottom of 4 glasses. Leave to cool.
Layer 1
Combine the cream, jelly sugar and vanilla sugar in a saucepan and boil for 30 seconds, then pour in the chopped chocolate and leave to cool. Pour carefully over the jam and refrigerate until set.
Layer 2
Combine the cream and jelly sugar in a saucepan and boil for 30 seconds, then pour in the chopped chocolate and half a teaspoonful of match powder and stir. Pour carefully over the other layers in the four glasses. Refrigerate and leave to cool.
Decorate with chopped white chocolate.
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