Miso-infused Matcha Panna Cotta with Seasonal Fruit Compote (Vegetarian)
A flavorful japanese dessert perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups heavy cream 1/2 cup granulated sugar 1 tablespoon high
- quality culinary grade matcha powder 1 tablespoon white miso paste 2 teaspoons unflavored gelatin powder 1/4 cup cold water 1 pint mixed seasonal berries (strawberries, blueberries, raspberries) 2 tablespoons sugar 1 tablespoon lemon juice
Instructions
- a. Combine the heavy cream and granulated sugar in a saucepan over medium heat. b. Whisk in matcha powder and white miso paste until fully incorporated. c. In a small bowl, mix gelatin with cold water and let it bloom for 5 minutes. d. Once the cream mixture is heated, remove from the stove and stir in the bloomed gelatin until dissolved. e. Pour the mixture into individual ramekins or a large mold, and refrigerate for at least 4 hours or until set. f. In another saucepan, combine seasonal berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the compote thickens. Remove from heat and let it cool. g. To serve, top each panna cotta with a generous spoonful of fruit compote and enjoy!
Chef’s Insight
The combination of miso-infused matcha and seasonal fruit compote creates a unique blend of earthy, sweet, and tangy flavors that will delight your taste buds.
Notes
This recipe can be easily adapted to use different seasonal fruits depending on availability.