Having traveled a lot during my life, I’ve been to 40 countries at last count, I’ve been wanting to try my hand at baking desserts from other cultures and making friends with bloggers from other countries. I already have a lot of experience with American and British desserts and bloggers but I wanted to find people from other countries.
Rebecca, who lives in Switzerland, and blogs at Icing Sugar has started Baking Around the Globe. The idea is to find new blogs and be inspired by someone, somewhere else in the world. If you’re interested in taking part get in contact with Rebecca.
Let me know who your favorite bloggers from other countries are in the comments.
After a lot of researching and thought I chose Daisy from Never to Sweet. I love her website. She’s Australian born Chinese and her website showcases some fun Australian baking along with a lot of mouth watering restaurant and afternoon tea pictures from her travels.
After reading about her visit to Sin Mei for an entirely Green Tea afternoon tea in Hong Kong I was intrigued to try my hand with this flavor. I made a green tea loaf before but it was only lightly flavored. I went all in and re created the green tea panna cotta.
My dad took us on an amazing vacation to Australia when I was a teenager and on that same vacation we spent 24 hours on a layover in Hong Kong. I do have a deep love for Tim Tams but we didn’t get to sample much cuisine while in Hong Kong.
If you like green tea you will love this panna cotta. The matcha makes the flavor very strong. I added some fresh berries on top to help contrast the flavor. The recipe makes two small portions which is enough since it has such a strong flavor. If you’re not used to matcha start with a small amount of powder until you get acquired with the taste (you will probably love it or hate it!).
1/2 a packet of powdered gelatin
3 tbs sugar
1 cup heavy cream
1/2 tsp vanilla
1 tsp matcha
fresh berries, for topping
- In a small bowl mix the gelatin with 2 tablespoons of cold water until soft.
- In a small saucepan over medium heat whisk the sugar and cream until the sugar is dissolved. Whisk in the gelatin and vanilla.
- In a small bowl whisk 2 tablespoons of the warm cream mixture with the matcha. Pour back into the pan and whisk.
- Strain and pour into two ramekins. Refrigerate overnight until firm. Immerse the bottoms in hot water for 30 seconds to invert before serving (if desired). Top with fresh berries.
I used what I had on hand. The original recipe uses half and half.
adapted from Epicurious