Matcha and Caramelised White Chocolate Panna Cotta

Method

Step one

Prepare the caramelised white chocolate crumb topping by placing the chopped white chocolate and half of the icing sugar into a shallow non-stick frying pan over a high heat.

Step two

Using a wooden spoon keep agitating/stirring the chocolate and icing sugar as it caramelises and begins to clump. Keep breaking it down until it starts to crystalise. At this stage, add the remaining icing sugar and continue to stir, break down the clumps.

Step three

The chocolate should be clumping into light brown crystalised chunks, remove from the heat and then break down further to desired crumb and set aside.

Step four

In a heavy-based pan combine the water and green tea powder. Mix over a moderate heat until the tea has dissolved.

Step five

Add the Bird’s Crème Caramel mix and double cream. Whisk over moderate heat until the mix has thickened and comes to a simmer.

Step six

Equally, divide the mixture between 10 greased moulds and place the filled moulds into a fridge to set.

Step seven

When ready to serve, hold the moulds in a little hot water to help release the panna cotta.

Step eight

Turn the panna cotta onto a plate and top with caramelised white chocolate crumb.