Matcha Panna Cotta with Passion fruit Mango Compote

Matcha Panna Cotta

1. Place the water in a bowl and sprinkle the powdered gelatin over the surface. Using a skewer or toothpick, mix the gelatin and water until the gelatin is completely hydrated. Set it aside for about 10 minutes to let the gelatin bloom, until you have the green tea / matcha base ready.
2. Place the ½ cup of milk and matcha powder in a saucepan. Using a matcha whisk (or hand-held milk frother or whisk), mix the green tea with the milk until there are no lumps and you have a thick mixture. Add the sugar to the saucepan and heat over medium heat stirring frequently until the sugar is completely dissolved. Do not let the milk mixture come to a boil.
3. Add the bloomed gelatin to the warm matcha milk. Stir to dissolve. Heat gently if necessary but do not let the milk come to a boil. When the gelatin has completely dissolved, remove the milk base from the heat.
4. Add the cream and buttermilk to the matcha / green tea base and stir to mix.
5. Pour the panna cotta into serving dishes or molds. If you are going to unmold the panna cotta before serving, lightly grease the metal molds before pouring the panna cotta.
6. Cover and refrigerate overnight.
7. If unmolding before serving, place each panna cotta mold in warm water for a few seconds to make it easier to unmold.
8. Spoon the mango and passion fruit compote over the panna cotta just before serving.

Passion Fruit Mango compote

1. Place all the ingredients in a saucepan. Heat the fruit over medium heat, stirring frequently until the sugar has dissolved. Bring the fruit mixture to a simmer and stir frequently until the mango pieces have softened and you end up with a thick jam-like consistency (this takes about 30 minutes for frozen mango, less time for fresh mango). Add extra water if the the compote is too thick.