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A Jew's Bouche

Culinary adventures in a (tiny) kitchen playground

Chai and Matcha Tea Pannacotta Animals

12/15/2015 by AJB Leave a Comment

matcha & chai agar pannacotta 17 AJB-1

Happy International Tea Day!

This sweet and creamy menagerie was the result of a little play time in the kitchen.  I used coconut milk, but real dairy milk would work well, too (or cream.  Ooooh, cream would be great!).

I love the bright, grassy vegetal sweetness of matcha tea.  I’m also a big fan of the dark and complex flavors of a well-balanced chai.   I thought I’d do something different and turn them into a smooth and chewy snack.

I steeped a batch each of matcha and chai in coconut milk,  added some sugar, then dispersed and hydrated in my hydrocolloids – agar agar (0.6% by weight) and locust bean gum (1.2% by weight), and finally poured into my animal molds to set.  (See the “Amba Gel” section of my Deconstructed Sabich for more information on using hydrocolloids.)  Quick, easy, fun, and delicious!

matcha & chai agar pannacotta 20 AJB-1

Filed Under: Food! Tagged With: amuse bouche, chai, matcha, modernist cuisine, panna cotta, tea, vegan, vegetarian

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