8 cups · Medium · 5 h · ₭ Average

Christmas dessert idea :))

Strawberry matcha panna cotta with brown sugar boba

Ingredients

Strawberry Panna Cotta

• ¾ cup of water
• 1 pack of gelatin powder
• ½ cup of honey, or agave
• 450 g of strawberries, fresh
• 1 tablespoon of lemon juice

Vanilla Cream Panna Cotta

• 1 cup of heavy whipping cream
• ½ cup of milk
• ½ pack of gelatin powder, save the other half for the matcha layer
• 3 tablespoons of sugar
• 1 teaspoon of vanilla extract

Matcha Panna Cotta

• 1 cup of heavy whipping cream
• ½ cup of milk
• ½ pack of gelatin powder
• 3 tablespoons of sugar
• 2 teaspoons of matcha powder, sifted
• 1 tablespoon of hot water

Brown Sugar Boba

• 1 cup of boba pearl or tapioca pearl, frozen from the store
• 4 cups of water
• ½ cup of brown sugar
• ¼ cup of water

Preparation

Strawberry Layer

1. In a small pot, add water and sprinkle 1 packet of gelatin powder. Let it rest for 10 minutes. Then place the pot over low/medium heat until the gelatin is completely dissolved. Remove from heat.

2. In a food processor, make a puree with strawberries, honey, and lemon juice until smooth. Strain the puree through a fine mesh to remove seeds and lumps. Then add the gelatin mixture into the strawberry puree and stir until combined.

3. Divide the strawberry mixture into 8 (6 oz) ramekins. Refrigerate until fully set, for about 1 to 2 hours.

Vanilla Cream Layer

1. In a small pot, add milk and heavy cream, and sprinkle 1/2 packet of gelatin powder (save the other 1/2 packet for the matcha layer). Let it rest for 10 minutes.

2. Add sugar and vanilla paste/extract to the cream mixture. Place the pot over low/medium heat and stir until the sugar and gelatin are dissolved. Remove from heat.

3. Take the ramekins out of the fridge with the strawberry layers already set. Then divide and pour the vanilla cream mixture into each cup. Return to the refrigerator to chill for another 1 to 2 hours, or until fully set.

Matcha Layer

1. In a small pot, add milk and heavy cream, and sprinkle the remaining 1/2 packet of gelatin powder. Let it rest for 10 minutes.

2. Mix the matcha powder with hot water, until the matcha is completely dissolved.

3. Add sugar and matcha into the cream mixture. Place the pot over low/medium heat and stir until sugar and gelatin are dissolved. Remove from the heat.

4. Take the ramekins out of the fridge with the vanilla cream layer already set. Then divide and pour the matcha mixture into each cup. Return to the refrigerator to chill for another 1 to 2 hours, or until fully set.

Brown Sugar Boba

1. Bring 4 cups of water into a boil. Then add the boba pearls. Reduce the heat to medium and simmer for 15 minutes, stirring constantly. After 15 minutes, remove from heat, cover with a lid and set aside for 10 minutes.

2. Wash and drain the boba pearls in a colander or strainer.

3. In a small pot, add water and brown sugar. Once it starts boiling, add cooked boba and simmer for about 10 minutes. Stir constantly until the brown sugar syrup is thick and gooey.

4. Take the ramekins out of the fridge and top each cup with brown sugar boba. Enjoy 😊!