I tried to make Azuki flavoured Panna Cotta. I mixed Panna Cotta mixture with Tsubu-an (Sweet Azuki Paste). It was supposed to be a creamy burgundy coloured jelly, but the mixture set in such a pretty gradation of colour because Azuki Paste is heavy, especially the unbroken beans are heavy. Unfortunately it is hard to see in the photo.
4 to 6 Servings
2 teaspoons Gelatine Powder *about 8g
2 tablespoons Water
1 cup Milk
1 to 3 tablespoons Caster Sugar *depending on the sweetness of Tsubu-an (Sweet Azuki Paste)
1 tablespoon Rum
1 cup Cream
1/2 to 2/3 cup Tsubu-an (Sweet Azuki Paste)
- Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
- Place Milk, Sugar and Rum in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
- Add soaked Gelatine, mix well until gelatine dissolves. Add Cream and Tsubu-an (Sweet Azuki Paste), and mix to combine very well.
- Pour the mixture into serving glasses or jelly moulds evenly, especially place Azuki beans evenly. Leave them in the fridge until set.