The Zen Harmony: Matcha & Yuzu-Coconut Panna Cotta

 ## **The Zen Harmony: Matcha & Yuzu-Coconut Panna Cotta**

*Prep time: 40 mins | Set time: 4+ hours*

### **1. The Components**

| Component | Key Ingredients |

| --- | --- |

| **Matcha Panna Cotta** | **1 cup** Heavy cream, **1 cup** Whole milk, **¼ cup** Sugar, **1.5 tsp** Gelatin powder, **2 tsp** Ceremonial grade Matcha |

| **Yuzu-Coconut Mousse** | **½ cup** Coconut cream (chilled), **2 tbsp** Yuzu juice, **1 tbsp** Powdered sugar |

| **Mango Coulis** | **1** Ripe mango (pureed), **1 tsp** Lime juice |

| **Sesame-White Choc Soil** | **¼ cup** White chocolate (melted), **2 tbsp** Black sesame paste or toasted seeds (ground) |

---

### **2. The Method**

#### **The Matcha Panna Cotta**

1. **Bloom:** Sprinkle gelatin over 2 tbsp of the milk and let sit for 5 minutes.

2. **Heat:** In a saucepan, warm the remaining milk, cream, and sugar over medium heat until the sugar dissolves (do not boil).

3. **Incorporate:** Whisk in the bloomed gelatin until dissolved. Sift the matcha powder into the liquid and whisk vigorously (or use an immersion blender) to ensure no clumps remain.

4. **Set:** Pour into molds or glasses and refrigerate for at least 4 hours until firm.

#### **The Yuzu-Coconut Mousse**

1. Whip the chilled coconut cream and powdered sugar until soft peaks form.

2. Gently fold in the yuzu juice. The acid will help stabilize the coconut cream into an "airy" mousse. Transfer to a piping bag with a plain tip.

#### **The "Soil" (The Modern Texture)**

1. Mix the melted white chocolate with the ground black sesame until it forms a thick paste.

2. Spread thinly on parchment paper and freeze for 10 minutes.

3. Once frozen, pulse in a blender or crumble with a fork to create "soil" or "sand" texture. Keep chilled.

---

### **3. Plating Art**

1. **The Base:** Unmold the matcha panna cotta onto the center of a clean white or dark slate plate.

2. **The Mousse:** Pipe three delicate "clouds" of the yuzu-coconut mousse on top of the panna cotta.

3. **The Coulis:** Dot the mango coulis artistically around the base, creating "bright" pops of color.

4. **The Contrast:** Scatter the black sesame-white chocolate soil across one side of the panna cotta, trailing off onto the plate for a "rock garden" aesthetic.

5. **Finish:** A single edible flower or a dusting of matcha powder.

---

### **Chef’s Tip for "Silky" Texture**

> Matcha can be grainy if not handled correctly. Always sift the powder through a fine-mesh strainer and use a bamboo whisk or immersion blender. For an ultra-luxurious mouthfeel, pass the entire panna cotta mixture through a sieve one last time before pouring into molds.