In this parfait, No√© chef Glen Ishii combines flavors and techniques from around the world; the green tea panna cotta has its roots in Italy, while the ice cream made with Kiuchi Brewery‚Äôs famed white ale is distinctly Japanese. ‚ÄúCombining the flavor of the beer with the strong flavors of molasses, green tea and the interesting textures of mochi and panna cotta creates a fantastic dessert,‚ÄĚ Ishii says.
- Green Tea Panna Cotta:
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3 sheets gelatin
- 3 tablespoons sugar
- 1 tablespoon macha powder (ground green tea)
- 1 2‚ĀĄ3 cup Shiratama-ko (glutinous rice flour)
- 2‚ĀĄ3 cup water
- Hitachino Nest White Ale Ice Cream:
- 3 cups milk
- 2 cups Hitachino Nest White Ale
- 3‚ĀĄ4 cup sugar
- 6 egg yolks
- 4 tablespoons corn syrup
- 1 teaspoon molasses
Green Tea Panna Cotta:
• In a saucepan, combine whipping cream, vanilla extract, sugar and macha powder and mix until smooth.
• Bring mixture to a boil, then turn down heat and let simmer until reduced by one third.
• In a bowl, soften gelatin sheets in lukewarm water.
Add gelatin to cream mixture and stir.
• Pour into a 9-by-13-inch baking pan and refrigerate for
3 to 4 hours until firm.
• In a bowl, combine Shiratama-ko and water and mix into a smooth dough. Roll into nickel-sized balls and set aside.
Hitachino Nest White Ale Ice Cream:
• In a separate saucepan, combine milk, sugar and corn syrup; bring to a boil; remove from heat and cool slightly.
• Slowly stir mixture into the egg yolks, then add the ale.
• Pour mixture into an ice cream maker and follow the manufacturer’s instructions to finish the ice cream.
• Slice panna cotta into 1-inch cubes and place in a pint or drinking glass. Layer five of the Shiratama balls followed by a scoop of the Hitachino White Ale ice cream and a drizzle of molasses on top.