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)

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
  2. Place Milk, Sugar and Rum in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
  3. Add soaked Gelatine, mix well until gelatine dissolves. Add Cream and Tsubu-an (Sweet Azuki Paste), and mix to combine very well.
  4. Pour the mixture into serving glasses or jelly moulds evenly, especially place Azuki beans evenly. Leave them in the fridge until set.