Enshi Yulu Jade Panna Cotta
A silky panna cotta infused with steamed Enshi Yulu, showing off the tea's jade color and umami-sweet depth in a delicate chilled dessert.
This panna cotta is designed to put Enshi Yulu's most distinctive trait on full display: its vivid jade-green color, a direct result of the steaming process that preserves far more chlorophyll than pan-firing does. Infusing the cream with matcha-fine Enshi Yulu leaves gives the dessert a natural pale green hue without any food coloring.
Because the tea's flavor is umami-forward and only lightly vegetal rather than bitter, it blends into sweet cream far more gracefully than a roasted or smoky tea would. The result tastes clean and milky-sweet with a faint grassy, savory undertone that keeps the dessert from feeling one-dimensional.
Infuse gently and don't oversteep — Enshi Yulu's delicate character is easy to overpower with too much time in hot cream. A short, low-temperature infusion preserves the tea's signature sweetness while avoiding excess tannin that could curdle the texture or add bitterness.
Serve well-chilled and unmolded, with a light dusting of matcha or a few candied citrus peel strips on top for contrast. The pale jade color alone makes this an elegant way to end a meal that began with savory steamed dishes.
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 3 tbsp finely ground Enshi Yulu leaves (or 4 tea bags, leaves removed and ground)
- 1/3 cup sugar
- 2 1/2 tsp powdered gelatin
- 3 tbsp cold water
- 1/2 tsp vanilla extract
- Pinch of salt
- Candied citrus peel or a dusting of matcha for garnish
How to make it
- 1Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
- 2Heat cream and milk in a saucepan over medium-low heat until just steaming (do not boil). Remove from heat, stir in ground Enshi Yulu, cover, and steep for 4 minutes.
- 3Strain the cream through a fine sieve, pressing gently to extract color and flavor. Discard the leaves.
- 4Return strained cream to low heat, whisk in sugar and salt until dissolved, about 2 minutes.
- 5Remove from heat, add the bloomed gelatin and vanilla, and whisk until fully dissolved and smooth.
- 6Pour into 6 small ramekins or glasses. Chill at least 4 hours, until fully set. Unmold or serve in the glass, garnished with candied citrus peel or a light dusting of matcha.
Want to learn more about Enshi Yulu? Visit its full profile.
Back to Enshi YuluYou might also like
What to Eat with Enshi Yulu
Enshi Yulu's vivid umami and seaweed-like sweetness call for light, savory foods that won't compete with its delicate steamed character.
Enshi Yulu Steamed Fish with Scallion and Ginger
A delicate steamed white fish brightened with a brewed Enshi Yulu and soy drizzle — letting the tea's umami sweetness echo the dish's own.