matcha green tea powder (we used Bloom Absolute Matcha green tea powder, £16.99 for 30g, Ocado)
For the sesame brittle
oil, to grease
100g
granulated sugar
1Tbsp.
honey
2Tbsp.
black sesame seeds
Directions
Step 1
For the panna cotta, soak gelatine leaves in a small bowl of cold water for 5min.
Step 2
Meanwhile, halve vanilla pod lengthways and scrape seeds into a medium pan. Add the scraped pod, milk, cream and sugar and bring to the boil. Remove from heat, whisk in matcha powder and set aside.
Step 3
Lift out gelatine (squeeze out excess water) and stir into milk mixture. Strain through a sieve into a jug. Pour into four 125ml tea cups or ramekins and chill for 4hr until set.
Step 4
For the sesame brittle, lightly grease a rimless baking sheet. In a medium pan, gently heat sugar, honey and 3tbsp water, stirring to dissolve the sugar. Increase heat and boil for about 5min, without stirring, until golden.
Step 5
Remove from heat, stir in black sesame seeds and pour on to prepared baking sheet. Tilt to spread as thinly as possible and set aside to cool. Break brittle into shards and serve with panna cottas.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
