Ingredients

The following ingredients have 4 Servings
  • Mango Layer
  • 1 2/3 cup puréed mango (3 large mangos)
  • 1 tbsp gelatine
  • 1/3 cup hot water
  • Matcha Cream Layer
  • 1 2/3 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tbsp matcha green tea powder
  • 1 tbsp gelatine
  • 1/3 cup hot water
  • Garnish
  • 1 cup diced pineapple

Instruction

  • Cut mango and purée in food processor. Measure out 1 2/3 cup and reserve balance for other use. Place mango purée back in processor.
  • Sprinkle tablespoon of gelatin powder over hot water in a small bowl and allow to soften for a minute or two. Whisk to dissolve. Allow to come to room temperature and pour in with mango purée. Process with a few pulses and set pour into clean small glasses or bowls. Refrigerate for 1 hour to set.
  • In a small bowl whisk together the matcha green tea powder and powdered sugar. In a saucepan add the heavy cream, sugar and matcha mixture. Stir to dissolve the sugar and matcha and bring to a boil. Turn off heat and allow to come to room temperature.
  • Again, sprinkle tablespoon of gelatin powder over hot water in a small bowl and allow to soften for a minute or two. Whisk to dissolve. Allow to come to room temperature and pour into the matcha cream mixture, stirring to mix thoroughly.
  • Pour this mixture over the set mango purée, return to refrigerator and chill until completely firm about 2 hours.
  • Dice the pineapple and top each chilled panna cotta and serve.