Asian recipes
15 minutes, plus 1 hour's setting time
Matcha panna cotta
8
Easy
20 minutes
30 minutes
Preheat the oven 150°C. Grease and line 2 x 15 cm springform cake tins with baking paper.
Purée the peas with 1 egg and the lemon juice and zest.
Cream the butter and sugar until light and fluffy. Beat in the remaining eggs, one at a time until well incorporated. Beat in the peas, vanilla paste and buttermilk. Sift in the dry ingredients and fold into the pea mixture.
Divide the cake batter between the 2 cake tins. Bake for 25–30 minutes, or until a skewer comes out clean when inserted.
Cook's note: Grassy matcha and sweet garden peas are perfectly... matched. Almond, coconut and white chocolate are also great matches for matcha.
