other

green tea and vanilla pannacotta with chocolate sauce

method

Pannacotta is a fantastic Italian dessert – it basically means boiled cream. My recipe is half milk and half cream, so it’s not too heavy when it dissolves on your tongue. I’ve used green tea to flavor it, which has no relevance to Italy but works so well, especially with the chocolate sauce.

Put the milk, vanilla pod and seeds, tea bags or tea and half the cream in a small pan and slowly simmer for about 10 minutes until reduced by a third. Remove from the heat and extract the tea bags (put the mixture through a sieve if you’ve used loose tea or your tea bags have burst). Squeeze out the gelatine, discarding the soaking water, then stir the gelatine into the tea mixture and leave to dissolve. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pod.

Whip together the icing sugar and the remaining cream. Mix the two cream mixtures together. Divide into four metal molds (small glasses or cappuccino cups also work well). Cover and chill for at least an hour.

Meanwhile, place the caster sugar, the water and the cocoa in a small saucepan and bring to the boil. Take off the heat and stir in the broken chocolate. Stir until dissolved and warm briefly before serving.

To serve, sometimes I dip the mold or cup into some simmering water to loosen the pannacotta, then turn it out on to a plate and spoon the chocolate sauce around it, or – especially if you feel the mixture is a bit wet – you can simply serve the dessert in its cup with chocolate sauce poured over the top.

ingredients

• 100ml milk
• 1 vanilla pod, split and seeds removed
• 3 green tea bags or 2 heaped tablespoons of green tea
• 350ml double cream
• 1¼ leaves of beef gelatine, soaked in water
• 70g icing sugar
• 30g caster sugar
• 150ml water
• 1 level tablespoon cocoa powder
• 100g dark chocolate, broken into pieces

share this page

Pin It

keep up-to-date

daily recipe rss

new recipe rss

tried this recipe or a similar one? share your tips...

1. by em on Mon 05 Mar 2012 @ 01:26

actually been quite disappointed, the portions are tiny and the texture is too heay due to the use of double cream and nothing compared to a nice pudding like italian panna cotta. The chocolate sauce it too liquid unless you reduce the water a lot... :( not one to do again.

2. by A.K.Z on Mon 06 Feb 2012 @ 22:40

what if u dont put in the gelatine what would happen?

3. by cranston on Wed 14 Dec 2011 @ 22:10

An incredible dessert. I tried it with jasmine tea instead of green tea... Fantastic results and excellent feedback from guests. Really recommend it!

4. by like it on Tue 14 Jun 2011 @ 10:08

like it<br /> ive just got your book jamie

5. by f.a. lee on Thu 19 May 2011 @ 15:56

ooh.. i love this .. gonna try to make it.. thank you so much, jamie .. :)

leave comments