Panna cotta with matcha flavor

Use a knife to remove the seeds from the stems for the vanilla beans. Peel off the lemon and orange.

Put the fresh cream, milk, granulated sugar, vanilla beans with the seeds, lemon zel, and orange zel together and leave the sauce for 30 minutes without heating.

Cut the gelatin plate into appropriate sizes with scissors, add a lot of water and let it soak for about 15 minutes.

After 30 minutes, stir well with a spatula to prevent it from boiling, and heat. Once warmed, remove one ladle of panna cotta liquid and add it to the matcha flour to dissolve the matcha.

Return the melted matcha to the pot of [4] and mix well. Add drained gelatin to this.

Once the gelatin has dissolved, strain it into a colander, transfer it to a bowl, pour it into ice water and let it cool. While spinning the bowl, place a spatula on it and let it cool until it thickens.

Once [6] has thickened, pour into a mold equally and chill in the fridge to harden.

Peel the peach skin and cut into thin pieces about 4mm wide. Put in a bowl, add [A] and mix everything, then chill in the fridge for 30 minutes.

Once the panna cotta has hardened, remove it from the mold and serve it on a plate. (If it's difficult to remove, it's a good idea to soak it in hot water.) Place the thighs of [8] around the panna cotta, pour them over them with chocolate sauce and raspberry sauce and you're done.