Matcha panna cotta (Milk pudding) 綠茶奶凍

In Hong Kong, there are many varieties of imported milk to choose from. I like to drink Paul's which is imported from Australia. But for milk pudding (Panna Cotta ), it is always better to use whole fat milk. In Canada, Homo milk has 3.25% milk fat. But Hokkaido milk has 3.6%milk fat and have a very milky taste in their milk. There are also 3.7% as well. But I only buy this one because the price is more reasonable. Let's try it and see the result!

 

 

Ingredients: (10-12 jelly cups)
Panna cotta layer:
Hokkaido 3.6 Milk 640ml (homo milk)
Whipping cream 300ml
Sugar 90g
Gelatin 2tbsp

 

Matcha milk layer:
milk 220ml
Condensed milk 1tbsp
Match powder 3 tsp
Green ice-cream (optional)

 

Directions:

Panna Cotta layer:

1. Sprinkle gelatin over 6tbsp of water.
2. Microwave 30sec. until gelatin dissolved in water.
3. Heat milk and sugar in pot. Stir until sugar melts and milk just heated. Do not boil. Add cream and and stir.
4. Take pot away from heat. Add gelatin to milk mixture and stir.
5. Set aside and cool down a bit before pouring into container.
6. Refrigerate panda cotta until firm.

 

Prepare matcha layer:

1. Prepare gelatin as above.
2. Heat milk. Stir in condensed milk and matcha powder. You can add one scoop of green tea ice-cream for stronger taste.
3. Take away pot from heat. Add gelatin.
4. Set aside and allow to cool down a bit.
5. Pour over panna cotta layer. Refrigerate until firm.