Soy bean and Matcha Panna Cotta with Sweet Adzuki Beans By Chef Donna

This dessert is Vegan and gluten free. Red beans are commonly used in Asia. In the Philippines, where I’m originally from, it’s used in our Halo Halo dessert, and in Japan it’s used as a filling in sweet cakes  Both are representational based on my ethnicity and my great love of Japanese cuisine.

My passion for culinary began at an early age. After culinary school, I began my culinary journey in Dubai where I worked in hotel fine dining alongside Chef Gordon Ramsay, Jason Atherton, and Angela Hartnett in Gordon’s first international venture for five years before moving to Toronto. There, I had the opportunity to work for Chefs Anthony Walsh & O&B group; and Massimo Capra before joining Compass Group in 2016. In 2019, as University of Toronto Mississauga’s Culinary Director, I became the recipient of Compass Group Canada’s Chef of the Year.

I am a strong advocate of women in leadership, gender equity and BIPOC, and feel we need to provide diverse role models for future generations. I enjoy travelling with my daughter to experience and learn regional and local fares from across the globe, integrating and innovating as much on my menu for my guests to experience. In terms of my culinary odyssey, I have an unwavering passion for Japanese and Italian cuisine, a rooted love for Spain due to my ethnic background, and I am constantly looking over Singapore’s food scene for inspiration and ideation. I believe that every dish has a story to tell, and it is in the chef’s hands to interpret it by keeping the integrity of each ingredient and technique in every step of the way.

Ingredients:

  • Panna Cotta
  • coconut cream 400gms
  • soy milk 200gms
  • sugar, granulated 60gms
  • agar agar powder 6gms
  • matcha powder 15gms
  • Sweet adzuki
  • adzuki beans, cooked 250gms
  • sugar, granulated 60gms
  • water 60gms water

Method:

  1. Panna Cotta:

    In a saucepan, combine coconut cream, soy milk and sugar. Once it simmers, add the agar and constantly whisk for 2 mins over medium heat.

  2. Collect 1/4 of the mixture and dissolve the matcha powder. Set aside and keep warm to avoid the mixture to set fast.

  3. Pour warm mixture into molds and partially set. To create matcha streaks, pour a teaspoon of the green mixture unto the pre-set panna cotta and using a skewer to create swirls and marbling. Completely chill to set.

  4. Note: agar agar stes quickly over gelatine based mixture.

  5. Sweet Adzuki (Anko):

    Soak adzuki overnight. Next day, rinse and and boil in water 4x 9refreshing the water each time) to remove the tannin taste.

  6. Once beans are tender, about 1-2 hours. Drain and add sugar and water until sugar dissolves and you have a sweet and chunky paste. Cool and top over panna cotta.

See who’s putting #beansonthemenu