• Place your Petal Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside.

PANNA COTTA PREPARATION

• Place the gelatin in a small bowl full of cold water. Let it set for 10min.
• In the medium sauce pan, heat on medium low the heavy whipping cream, sugar and matcha powder together. Continue to whisk until it starts boiling. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until desolved.
  
• Fill the 6 wells of your Flexipan® with your matcha cream, cover with your Medium Bonmat and freeze for a minimum of 4 hours or best overnight.
  

SHORTBREAD BISCUITS PREPARATION

• In a small bowl, combine the almond flour with the vanilla extract. Set aside.
• Pour the all-purpose flour, baking powder and sugar into the bowl of your stand mixer. Mix for 30 seconds with the paddle attachment on. Add the egg. Add the softened butter. Then, add the almond flour soaked in vanilla extract. Continue mixing until well incorporated, so you can form a ball. About 1 minute. IMPORTANT: Do not overmix the dough.
• Scrape the dough out onto the Roul'Pat™ to form a ball. Cover with a plastic wrap and refrigerate for one hour.
  

ASSEMBLY

• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
• Take your dough out of the refrigerator. Roll it, not too thick, not too thin. Then, use the round cutter to cut your dough.
  
• Transfer your cookie dough onto your Bonmat®. 
  

BAKE!

• Preheat oven to 350F/180C. Bake for 12 minutes (Every oven heats differently, monitor your cookies from 10min). It is ready when golden brown around the edge, the top staying white.
  
• Once your Shortbread Biscuits are out of the oven, let them cool down completely on your baking sheet.

WHEN READY TO ENJOY...

• Place the Shortbread Biscuit on your service plate then add the Matcha Panna Cotta on top. Let it defrost at room temperature for about 10 minutes before serving. Enjoy & Bon Appétit!
  
• N.B. Storage for the biscuits is best when placed in a metal box.