|Green Tea Panna Cotta|
|Thai Kitchen Coconut Milk||1 can|
|Green Tea||2 tbsp|
|Club House Vanilla Extract, Pure||1 tsp|
|Cold water||1 tbsp|
|Powdered gelatin||1/2 oz|
|Ube Cookie Cream|
|Ube polyorone cookies||4 each|
|Tapioca pearls||20 each|
This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.
For the Green Tea Panna Cotta: Bloom gelatin in water. Bring the Club House Thai Kitchen Coconut Milk to a scolding point. Whisk in Club House Pure Vanilla Extract and green tea. Next, add the bloomed gelatin and combine until it dissolves. Strain and pour into desired mold. Refrigerate until it sets.
For the Dehydrated Strawberries: Slice thin and dehydrate over night at 135 degrees Fahrenheit.
For the Ube Cookie cream: Puree until smooth and reserve.
For the Candied Boba: Bring water to a boil. Reconstitute the boba. Remove and set aside. Place 1 cup of water back into pot with 1 cup sugar. Reduce down to a simple syrup. Place the boba back in and cook gently until coated with syrup for approximately 3-5 minutes.
For Serving: Place cookie cream on plate, panna cotta, boba, and sprinkle ube crumb. Finish with strawberries around the panna cotta.