Recipes
15 g for 6 servings
A touch of TREHA® protects chlorophyll contained in matcha, which is responsible for the green tone. This panna cotta features a vibrant color and flavor without overwhelming sweetness, making it a light, refreshing dessert item with a citrus syrup. The panna cotta
can be prepared ahead and scooped in a presentable shape with a minimum water release for efficient presentation.
3 g matcha powder *¹
15 g condensed milk
30 g hot water
15g TREHA®
10 g granulated sugar
90 g milk
45 g heavy cream (35%)
3g powdered gelatin
18 g water
yuzu or lemon syrup (optional)
*¹ ceremonial grade
Sprinkle the powdered gelatin into water (the amount of water is approximately 6 times the amount of powdered gelatin.)
Combine matcha powder and condensed milk until completely incorporated while gradually adding hot water. This is to disperse the matcha powder.
In a saucepan, add TREHA®, granulated sugar, milk and heavy cream and bring it to a boil to dissolve sugars.
Add the milk mixture from step 3 to the matcha mixture from step 2.
Stir the mixture until matcha particles are incorporated.
Let the mixture cool to the touch in a cold water bath while stirring occasionally. When the mixture thickens, pour into a mold and chill in the refrigerator.
Garnish with yuzu or lemon syrup for a refreshing summer dessert.
Retains vibrant color
Provides a subtle sweetness
Reduces water release
