Genmaicha Panna Cotta

Genmaicha Panna Cotta

This Genmaicha Panna Cotta is velvety, rich, and aromatic with a fresh grassy flavor of green tea and nutty aroma of the roasted brown rice.

 

Hello everyone! I am back doing the tea-infused panna cotta with this Genmaicha Panna Cotta. Just for your information that this recipe is actually the fifth one after Rose Infused Panna Cotta, Honey Chamomile Panna Cotta, Matcha Panna Cotta, and Hojicha Panna Cotta. So, if you have not checked them out, be sure to click the links I have provided. Stay tuned for more tea-infused panna cotta recipes in the future.

 

 

About Genmaicha

Japan is famous for the types of green teas and genmaicha is one of them. Genmaicha is a mixture of green tea with roasted brown rice. It translates as “brown rice tea”. It is a wonderful, and little-known Japanese culinary treat that offers a combination of nutty and aromatic roasted brown rice with bitter grassy green tea. In its simplest proportion, genmaicha comprises a blend of green tea and roasted rice in a 50/50 portion. Some people also refer to genmaicha as popcorn tea. This tasty and interesting tea gets its nickname from popcorn-like appearance on account of tiny popped brown rice kernels and the popping sounds that can be heard during the roasting process.

Once brewed, this tea has a light yellow-greenish hue and it is quite mild to drink.  If consumed frequently, there are a number of genmaicha benefits that you can obtain. Genmaicha tea is rich in antioxidants, helps lower blood pressure, has catechins that help prevent cancer, and lowers the risks of heart diseases.

 

About Genmaicha Panna Cotta

I really love Japanese tea because Japan has done a great deal with the humble tea leaf. The country produces various unique tea varieties and grades.  It is not only the tea itself that is unique. I also love the Japanese tea ceremony culture which serves tea into a rich art form.

I have experimented with making panna cotta with matcha and hojicha. Both taste delicious and this Genmaicha Panna Cotta is no exception. Although all of them are made with green tea leaves, each tastes rich unique with their distinctive flavors.

Compared to my previous green tea panna cotta recipes, the taste of genmaicha is pretty mild. My genmaicha comes with loose tea form instead of powder. Therefore, I need to add it pretty much into the panna cotta mixture to make the flavor more intense. I think what makes Genmaicha Panna Cotta different from the previous green tea panna cotta recipes is the nutty aroma and flavor that comes from the roasted brown rice. It somehow balances out with the astringency and mild bitterness of green tea.

 

 

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Genmaicha Panna Cotta

This Genmaicha Panna Cotta is velvety, rich, and aromatic with a fresh grassy flavor of green tea and nutty aroma of the roasted brown rice.

Course Dessert
Cuisine Japanese
Keyword Panna Cotta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1/2 cup whole milk (120 ml)
  • 2 cups heavy cream (480 ml)
  • 1/4 cup granulated sugar (50 gr)
  • 2 sheets gelatin
  • 1/4 cup loose genmaicha tea
  • 1/2 tsp vanilla extract

Instructions

  1. If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil and use a paper towel to wipe out most of the oil, leaving only a light residue. Otherwise, you can leave them uncoated.

  2. Soak the gelatin sheet in cold water until soft. Set aside.

  3. In a medium saucepan, heat milk, heavy cream, sugar, and genmaicha until simmer (do not boil). Remove from the heat.

  4. Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted. Stir in the vanilla extract.

  5. Allow the mixture to steep for 10 minutes.

  6. Strain the mixture through a fine sieve and pour evenly among the prepared molds. Refrigerate until set for at least 4 hours or overnight.

  7. To remove from the mold, dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate.

  8. Best served cold.



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