Matcha Panna Cotta

Ingredients

 200 ml Milk
 100 ml Heavy Cream
 30 g Granulated Sugar
 1 tbsp Matcha Green Tea Powder
 1 tbsp Hot Water
 5 g Gelatin Powder
 2 tbsp Water
 Kuromitsu Japanese black sugar syrup

1. Soak the gelatin powder in the water and lightly stir it. Let the gelatin sit for about 5
minutes to rehydrate.
2. Add 1 tablespoon of hot water to the matcha green tea powder. Stir to dissolve. To
achieve a smooth texture, thoroughly mix the matcha paste until no pockets of dry
flour are left.
3. Combine the heavy cream, milk and sugar in a pot. Turn on the burner. Heat the
milk while stirring until just before it begins to boil. Don’t let the cream mixture
boil or simmer otherwise the gelatin may not firm up well.
4. Remove the pot from the heat. Add the rehydrated gelatin to the mixture. Stir it until
the gelatin is completely dissolved.
5. Add the diluted matcha powder. Thoroughly stir the cream mixture. Using a balloon
whisk will help to mix it evenly but be sure not to make any foam. It's OK that some
lumps of matcha are still remaining at this stage.
6. Strain the mixture into a bowl using a fine mesh strainer.
7. Carefully sieve the remaining matcha powder.
8. Float the bowl on ice water and continue to mix. The matcha powder is less soluble
and easily settles on the bottom so chill the mixture while stirring until it thickens.
 9. Remove the bowl and wipe any drips from the bottom with a kitchen towel. Then,
divide the cream mixture into 4 cups placed on a tray. Chill the cups in the fridge
for 1 to 2 hours.
10. And now, the matcha panna cotta is thoroughly chilled and firmed up. Pour over the
kuromitu, Japanese black sugar syrup.

Jarabe de kuromitsu

 50g de Kurozato o un sustituto: mascabado o azúcar morena sin refinar

 50g de Chuzarato o un sustituto: azúcar refinada común
 50 ml de Agua
1. Combinar todo en una olla y calentar a fuego bajo revolviendo ocasionalmente.
2. Estará hecho una vez que el azúcar se haya disuelto completamente.