Matcha panna cotta recipe from Raymond Tan and Audrey Payne
Raymond Tan developed a matcha panna cotta recipe for Nimbo, the dessert shop he runs with his cousin Chian. Chian also operates a matcha shop called Matcha Mate with her wife Belle. The panna cotta is a seasonal spring and summer item at Nimbo, where it is topped with Red Bean Paste and skewered Dango. The recipe includes silver gelatine leaves, thickened cream, caster sugar, vanilla extract, and matcha powder. The red bean paste requires dried red beans, oil, sugars, maltose syrup, and optional orange zest. The dango uses glutinous rice flour, tapioca flour, sugar, and salt. The recipe and images appear in the book "You’re Welcome!" by Raymond Tan with Audrey Payne, photography by Louise Hagger, published by Murdoch Books at RRP $49.99.
Key facts
- Raymond Tan created the matcha panna cotta recipe for Nimbo.
- Nimbo is a dessert shop run by Tan and his cousin Chian.
- Chian also runs Matcha Mate with her wife Belle.
- The panna cotta is a seasonal item served in spring and summer.
- At Nimbo, it is topped with Red Bean Paste and skewered Dango.
- The recipe uses 7g silver gelatine leaves, 250g thickened cream, 65g caster sugar, 1/2 tsp vanilla extract, and 7g matcha powder.
- The red bean paste includes 200g dried red beans, 100g neutral oil, 75g caster sugar, 75g light brown sugar, 20g maltose syrup, and optional orange zest.
- The dango is made from 125g glutinous rice flour, 15g tapioca flour, 30g caster sugar, and 1/2 tsp fine salt.
- The recipe is from the book 'You’re Welcome!' by Raymond Tan with Audrey Payne, photography by Louise Hagger, published by Murdoch Books at RRP $49.99.
Entities
Artists
- Raymond Tan
- Audrey Payne
- Louise Hagger
Institutions
- Nimbo
- Matcha Mate
- Murdoch Books