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TEST KITCHEN

Thai Kitchen Green Tea Panna Cotta

Ready for something completely different? Plated with freshly sliced dehydrated strawberries, candy-coated boba and pureed ube cookie cream, this savoury panna cotta is made from the refreshingly delicious combination of green tea, powdered gelatin, a tablespoon of water, Club House Pure Vanilla Extract and Thai Kitchen Coconut Milk. Dessert time at your tables just got a major upgrade.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Club House for Chefs.

Yield: 4 Servings

INGREDIENTS

Green Tea Panna Cotta

Dehydrated Strawberries

  • 5 ea. Strawberries

Ube Cookie Cream

  • 4 ea. Ube polyorone cookies
  • 1 c. Cream

Candied Boba

  • 20 ea. Tapicoa pearls
  • 2 c. Water
  • 1 c. Sugar

 INSTRUCTIONS

For the Green Tea Panna Cotta:

  1. Bloom gelatin in water. Bring the Thai Kitchen Coconut Milk to a scolding point.
  2. Whisk in Club House Pure Vanilla Extract and green tea.
  3. Next, add the bloomed gelatin and combine until it dissolves.
  4. Strain and pour into desired mold. Refrigerate until it sets.

For the Dehydrated Strawberries:

  1. Slice thin and dehydrate over night at 135 degrees Fahrenheit.

For the Ube Cookie Cream:

  1. Puree until smooth and reserve.

For the Candied Boba:

  1. Bring water to a boil. Reconstitute the boba. Remove and set aside.
  2. Place 1 cup of water back into pot with 1 cup sugar.
  3. Reduce down to a simple syrup.
  4. Lace the boba back in and cook gently until coated with syrup for approximately 3-5 minutes.

For Serving:

  1. Place cookie cream on plate, panna cotta, boba, and sprinkle ube crumb.
  2. Finish with strawberries around the panna cotta.

For more flavorful inspiration, visit: www.ClubHouseForChefs.ca

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