Matcha Panna Cotta with Spiced Orange Supreme Compote

SUGAR RUSH
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NIKO NEKO

"Since its establishment in 2013, Sugar Rush has prided itself on showcasing traditional cake recipes, with a modern flair - all baked with the same attention to detail you’d expect from a homemade product."

Katyana

Founder of Sugar Rush

Instagram: sugarrush_desserts
Facebook: sugarrush.desserts

Interview with Katyana of Sugar Rush Desserts

What inspire you to start baking? What motivates you to keep baking?

Baking has been a part of our lives for as long as we can remember. Well before it became a conduit to connecting with our customers, it was something that we shared with members of the family - especially the women. An activity that bonded us, and carried the stories of where we’ve been. To know that we can know bring that experience to those who patron our store is an amazing feeling.

What inspired you to start baking? What motivates you to keep baking?

Baking has been a part of our lives for as long as we can remember. Well before it became a conduit to connecting with our customers, it was something that we shared with members of the family - especially the women.

An activity that bonded us, and carried the stories of where we’ve been. To know that we can know bring that experience to those who patron our store is an amazing feeling.

What is your signature creation and why do you like to make them?

Our customers would say that the Chocolate Ganache with Salted Buttercream is what Sugar Rush built it’s name on - and given that cake’s loyal fanbase, I’m inclined to agree!

We’ve prided ourselves on making desserts the old-fashioned way, and this cake definitely ascribes to that. It’s time-consuming and an absolute production in terms of putting it together, but the end result is something that’s hearty, and decadent and a showstopper on the table - which, to us, are what desserts are meant to be.

Share with us how did you come out with the idea of your Matcha creation for this project?

The beauty of YURI / Matcha’s products are that they’re unaltered and true to form - which makes them a great foundation for introducing and combining flavours, no matter how bold.

We decided to capitalise on these clean flavours and explored acidic, as well as creamy pairings, to offer readers some variety.

What do you think of YURI / Matcha? How did YURI work well with your creation? (Handling, taste, texture etc.)

The YURI / Matcha was incorporated into our panna cotta - which allowed the iconic bitterness of the matcha to come to the forefront, contrasting nicely with the acidic orange compote.

The smooth powdered form allowed us to keep the texture of the panna cotta extremely silky, whilst injecting that vibrant green into the dessert.

Motivational message to inspire people out there to start baking.

Desserts are about making something that feeds your soul - so regardless of how it looks or how confident you are in the kitchen, baking should be all about you creating something that made you happy.

What is your signature creation and why do you like to make them?

Our customers would say that the Chocolate Ganache with Salted Buttercream is what Sugar Rush built it’s name on - and given that cake’s loyal fanbase, I’m inclined to agree!

We’ve prided ourselves on making desserts the old-fashioned way, and this cake definitely ascribes to that. It’s time-consuming and an absolute production in terms of putting it together, but the end result is something that’s hearty, and decadent and a showstopper on the table - which, to us, are what desserts are meant to be.

Share with us how did you come out with the idea of your Houjicha creation for this project?

The beauty of YURI / Matcha are that they’re unaltered and true to form - which makes them a great foundation for introducing and combining flavours, no matter how bold. We decided to capitalise on these clean flavours and explored acidic, as well as creamy pairings, to offer readers some variety.

What do you think of YURI / Matcha? How did YURI work well with your creation? (Handling, taste, texture etc.)

The YURI / Matcha was incorporated into our panna cotta - which allowed the iconic bitterness of the matcha to come to the forefront, contrasting nicely with the acidic orange compote.

The smooth powdered form allowed us to keep the texture of the panna cotta extremely silky, whilst injecting that vibrant green into the dessert.

Motivational message to inspire people out there to start baking.

Desserts are about making something that feeds your soul - so regardless of how it looks or how confident you are in the kitchen, baking should be all about you creating something that made you happy.

Recipe

Matcha Panna Cotta with Spiced Orange Supreme Compote

by Sugar Rush

Makes 3-4 servings

Matcha Pana Cotta

Ingredients

5 g YURI / Matcha Powder
45 g milk
45 g sugar
195 g whipping cream
3 g gelatine
15 g cold water

Method For Pana Cotta

Bloom gelatin in cold water and set aside in chiller.
Combine YURI / Matcha powder, milk and sugar in a pot and whisk until mixture is well combined on low-medium heat.
Once the mixture starts simmering, remove from heat and add in the bloomed gelatin and whisk until the gelatin is melted completely.
Pour in the whipping cream and whisk until well combined.
Pour the mixture into moulds or cups as desired. Place it in the fridge for at least 2 - 3 hours, or overnight before serving.

Spiced Orange Supreme Compote

Ingredients

4 noz navel oranges
¼ cup brown sugar
½ tsp cinnamon
2 tbsp orange zest (Julienned)

Method For Orange Supreme Compote

Zest the oranges.
Cut the rind off the oranges and make sure the oranges are cut into skinless segments.
Combine all ingredients in a pot and cook until the sugar melts.

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YURI / MATCHA POWDER

Start Making Your Matcha Panna Cotta Today With YURI / Matcha Powder.

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Start Making Your Matcha Panna Cotta Today With YURI / Matcha Powder.

SHOP NOW