Recipes | Matcha Green Tea Panna Cotta with Fresh Nectarine and Blueberry Compote
Matcha Green Tea Panna Cotta with Fresh Nectarine and Blueberry Compote
Panna cotta is a very simple dessert that takes a little bit of prep, but in the end serves as an impressive dessert. This adult and more dignified version of jello brings out the sweetness of Ontario fruits with the subtle earthiness of matcha green tea. The light, airy and crisp meringues add an extra level of texture to this dessert—making this matcha green tea panna cotta perfect for a simple gourmet dessert!
Ingredients
Servings
Panna Cotta
- 1 Tsp. Unflavoured Gelatin
- 1 Tbsp. Cold Water
- 3 Tbsp. Granulated Sugar
- 1 Cup Half-and-Half
- 1/4 Tsp. Vanilla Extract
- 1 Tsp. Matcha Green Tea
Meringue
- 4 Large Egg Whites
- 1/2 Cup Icing Sugar
Compote
- 2 Large Ontario Nectarines
- 3/4 Cup Sweet Dessert Wine (Of Choice)
- 1/2 Cup Granulated Sugar
- 1 Cup Fresh Ontario Blueberries and Raspberries
- To Garnish Mint Leaves
Instructions
Step 1
For the Panna Cotta: Soften gelatin in 1 tbsp cold water. In small saucepan over medium heat, heat and stir sugar and half-and-half until sugar dissolves. Whisk in softened gelatin and vanilla extract. In small bowl, whisk tea with 2 tbsp sugar mixture until smooth. Mix together with remaining hot sugar mixture; strain and divide among 4 ramekins or custard cups (2/3-cup). Cover with plastic wrap and chill in refrigerator until gelatin sets, at least 2 hours.Step 2
For the Meringue: Beat egg whites in large bowl on medium speed until soft peaks form. Then, very gradually add icing sugar, 1 tbsp at a time, beating on high speed until very stiff. Transfer mixture into pastry bag with plain tip and pipe 3-inch rosettes onto baking sheet lined with parchment. Bake at 225°F for 1-1/2 to 2 hours until dry. Cool.Step 3
For the Compote: Blanch and peel nectarines; cut into 1/4-inch wedges. Place in 3-quart saucepan; add wine and sugar. Simmer on low heat, stirring occasionally, for about 2 minutes. Remove from heat; immediately transfer to a bowl and add blueberries, tossing to combine. Cool completely.Step 4
To Assemble: Divide Compote and spoon onto 4 individual dessert plates. Unmold and place a Panna Cotta on top of each. Top with meringue and garnish with mint leaves. Serve cold or at room temperature.
