Jang Ho-jun Matcha Strawberry Panna Cotta
A smooth and sweet milk pudding topped with a tangy strawberry syrup and delicate matcha cream.
Ingredients needed 2 servings
Recipe
Cooking tips
- Boiling the milk base will make the pudding texture coarse and unpleasant, so heat only until steam appears to avoid overboiling.
- If you want to unmold the pudding nicely for plating, use a heat-conductive container and briefly dip the bottom in warm water before turning out.
- When making matcha cream, be sure to fully dissolve the matcha powder in a portion of the cream first to ensure a smooth, lump-free mixture.
Recommended for
- Those who want to make a visually appealing, sweet and tangy homemade dessert to end a course meal.
- Those who want to try a café-quality milk pudding at home.
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