Green Tea Panna Cotta with Sweet Adzuki Sauce Cherry Blossom Jam and Tuiles (Robert Irvine)

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ready In: 45 Minutes

Servings: 8

Ingredients:

1/2 cup strong green tea, cold - preferably sakura (cherry blossom) flavored green tea

1 tablespoon unflavored gelatin (1 envelope)

3/4 cup milk

3/4 cup heavy cream

1/2 cup sugar

2 teaspoons vanilla extract

8 pickled cherry blossoms

6 (4-ounce) custard cups, lightly buttered

1 (16-ounce) can adzuki beans

1/4 cup sugar

2 tablespoons canola oil

4 (8 1/2-inch) square or 10 (1/2-inch) square spring roll wrappers (rice wrappers), cut into fourths with a pizza cutter

1/4 cup powdered sugar

2 silicone baking mats

2 baking sheets which fit mats

a thin offset spatula

Directions:

1. For the panna cotta, stir together the green tea and gelatin and set aside briefly. Combine milk and cream in a saucepan over medium heat and whisk in sugar. Heat to boiling and remove from heat. Add vanilla and gelatin/tea mixture and stir until sugar and gelatin are completely dissolved. Pour into the custard cups and refrigerate at least 4 hours until gelatin sets up completely.
2. Heat adzuki beans and sugar over medium heat stirring to dissolve sugar. Allow to cool and puree in a blender with canola oil. Strain into a bowl and set aside until needed.
3. Preheat oven to 375 degrees F. Line 1 baking sheet with a silicone baking mat and lay rice wrapper squares on mat. Top with another silicone baking mat and a second baking sheet as a weight. Bake for 15 minutes, then remove the baking sheet and top silicone mat and allow to further bake until brown, about 3 more minutes. Remove from mat with a thin spatula and allow to cool completely.
4. Sift powdered sugar over the tuiles. Spoon some sauce into the center of a dessert plate. Invert the custard from the mold into the center of the sauce. Slide 2 tuiles horizontally into the custard 1 on each side. Top custard with 1 cherry blossom. Serve with hot cherry blossom tea.

By RecipeOfHealth.com