Matcha panna cotta
Ingredients
Berry layer
100 g blackberries
50 g Dansukker Jelly Sugar Multi
2 tbsp Dansukker Muscovado Syrup
Layer 1
300 ml whipping cream
40 g Dansukker Jelly Sugar Multi
1 tsp Dansukker Vanilla Sugar
50 g white chocolate, chopped
Layer 2
300 ml whipping cream
40 g Dansukker Jelly Sugar Multi
1/2–1 tsp matcha tea powder
50 g white chocolate, chopped
Instructions
Berries
In a small saucepan, combine the berries, sugar and syrup. Boil for 1 minute. Pour the jam into the bottom of 4 glasses. Leave to cool.
Layer 1
Combine the cream, jelly sugar and vanilla sugar in a saucepan and boil for 30 seconds, then pour in the chopped chocolate and leave to cool. Pour carefully over the jam and refrigerate until set.
Layer 2
Combine the cream and jelly sugar in a saucepan and boil for 30 seconds, then pour in the chopped chocolate and half a teaspoonful of match powder and stir. Pour carefully over the other layers in the four glasses. Refrigerate and leave to cool.
Decorate with chopped white chocolate.
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