パフェ（抹茶アイスクリームパフェ）｜HidaMari Cookingさんのレシピ書き起こし

Chop the white chocolate with a knife, put it in a container, and melt it in a double boiler.
Sift in the matcha (for ice cream) in two batches, stirring each time with a rubber spatula.
Add milk little by little and mix.
Place a bowl on ice water (not listed), add (A) and mix with a whisk.
Add the mixed matcha sauce and mix.
Transfer to a container and pour over the remaining matcha sauce.
Chill and harden in the freezer.

Soak gelatin sheets in ice water (not listed).
Put (B) in a pot and heat it up to 60 degrees.
Remove the pot from the heat, add the sheet gelatin, and stir with a rubber spatula to dissolve.
Sift the matcha (for panna cotta) into another bowl.
Add cane sugar (for panna cotta) and mix with a whisk.
Add the fresh cream in two parts, mix and filter.
When it has cooled to 30 degrees, put it in a bowl.
Chill in the refrigerator for at least 5 hours to solidify.

Add (C) to a bowl and mix by hand.
Divide into 6g portions and roll into balls.
Boil hot water (not listed), add shiratama dango and mix.
When the shiratama dango floats, boil them for 2 minutes.
Remove and cool in ice water (not listed).

2に白玉団子、アイスクリーム、あんこを乗せて完成。