This loveliness is best made in a loose-bottomed rectangular pie pan. This wonderfully creamy recipe will surely blow your mind!
200g filled biscuits (e.g. domino)
80g of melted butter/margarine
First, chop the biscuits and melt the fat. Mix the ingredients until smooth and press into the bottom of the pan. Just to be sure, spray the pan with baking spray to make it easier to remove. After that, put it in the fridge to harden.
Pannacotta filling ingredients:
1 dl of milk
4 dl cream
1.5 dl of sugar
1.5 tbsp matcha powder
2 tsp vanilla sugar
Put the gelatins in a paste. Then pour milk, 2 dl cream and sugar into the pot. Cook on low heat for about 5 minutes. Be careful not to let the mixture boil too much.
Next, measure matcha powder and vanilla into another bowl. Add a little cream and mix into a paste. If it looks like the mixture is clumping, you can warm it up a bit in the microwave. Slowly add the cream so that the matcha mixes evenly with the cream without lumps.
Remove the pot from the stove and dissolve the softened gelatine leaves in it. Then squeeze the excess water out of the gelatin first. After that, mix the matcha cream mixture into the pot while stirring until smooth. Finally, pour over the base and let it set until the next day.
Note The pan will be full and then it will be challenging to move it. The recommendation is to pour the filling in the refrigerator!