Matcha Raspberry Verinne

 
 

Pastry & Bakery 


This delicate dessert pairs matcha with the fresh taste of raspberries and vanilla! Using Itaberco’s Pronto Panna Cotta mix flavored with our Matcha Compound, this stunning dessert combines different layers of textures and flavors to create a beautiful presentation.

Additional information

Category

Pastry & Bakery

Difficulty

Basic

Yield

Four 8oz Glasses

Description

1Scale or Measuring Cups/Spoons
1Plastic Spatula
1Electric Stand Mixer with Paddle Attachment
1Piping Bag
1One Quart Saucepan
4Stemless Wine Glasses (about 8oz volume)
1Small Bowl
1Whisk

Panna Cotta

GramsOunces Volume
Itaberco Panna Cotta (PS-401)75g2.75oz1/3 cup
Heavy Cream227g8oz1 cup
Milk, Whole114g4oz1/2 cup
Itaberco Matcha Compound (CP-1193)12g0.5oz1 Tbsp

Mousse

GramsOuncesVolume
Itaberco Pronto Mouse, Classic (PS-420)50g1.75oz1/4 cup
Heavy Cream500g1lb, 1.75oz2 cups
Milk, Whole100g3.5oz1/2 cup
Itaberco Vanilla Bean Compound (CP-1015)20g0.75oz1 1/2 Tbsp

Verinne

GramsOunces Volume
Itaberco Raspberry Topping (272)--3/4 cup
Raspberries, Fresh--24
Finished Matcha Chiffon, Torn Pieces--As Desired
Black Sesame Seeds--As Desired
Itaberco Matcha Compound (CP-1193)--As Desired

The Panna Cotta

1

Weigh your Itaberco Pronto Mousse, Classic (PS-420) and  Itaberco Matcha Compound (CP-1193) in a bowl, mix well, and set aside.

2

Weigh your cream and milk in the saucepan and cook over medium high heat until the mixture begins to simmer (about 180F).

3

Remove the mixture from the heat and whisk in the Itaberco Panna Cotta (PS-401)  and Itaberco Matcha Compound (CP-1193) mixture, stirring until completely dissolved.

4

Evenly portion into the 4 serving glasses, and chill overnight, or until completely set.

The Mousse

1

Weigh the Itaberco Pronto Mousse, Classic (PS-420) and whole milk into the mixing bowl, and whisk together well.

2

Add the Itaberco Vanilla Bean Compound (CP-1015) and the heavy cream to the mixing bowl and mix until well incorporated.

3

Whip on medium peaks until stiff peaks form, and mousse is light and airy, about four minutes.

4

Place the mousse in a piping bag and set aside.

The Verinne

1

Once the matcha panna cotta is chilled, portion the Itaberco Raspberry Topping (272) evenly among the four glasses. Tilt each glass in a circular motion just enough to allow the topping to evenly cover the panna cotta.

2

Pipe five or six dollops of mousse into each glass.

3

Scatter six fresh raspberries in each glass.

4

Top the raspberries with pieces of torn Matcha Chiffon Bundt Cake, as desired.

5

Sprinkle the top with Itaberco Matcha Compound (CP-1193) powder and black sesame seeds.

6

Serve immediately or chill.

buon appetito!

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