Matcha Panna Cotta Recipes

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MATCHA PANNA COTTA



Matcha Panna Cotta image

Matcha, made by grinding up dried green tea leaves to a powdery consistency, has a distinct earthy, sweet flavor that carries through in this creamy panna cotta. And since you consume the leaf directly in this dessert, instead of brewing it, the antioxidant levels are even higher.

Provided by Frances Largeman-Roth

Categories     Milk/Cream     Tea     Dessert     Raspberry     Healthy     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

1 cup (250ml) whole milk
1 (1/4-ounce/7g) envelope plain gelatin
1 cup (250ml) whipping cream
2 tablespoons matcha (unsweetened green tea powder; see Note)
1/2 cup (100g) plus 1 tablespoon sugar
1 vanilla bean, split
1 1/2 cups (370g) whole milk vanilla yogurt
1 cup (125g) fresh raspberries
2 tablespoons chia seeds (optional)

Steps:

  • 1. Pour 1/2 cup (125ml) of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
  • 2. In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream, matcha, and 1/2 cup of the sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves. Remove from the heat and let steep for 10 minutes.
  • 3. Strain the matcha mixture through a fine-mesh sieve into a medium bowl, then stir in the reserved gelatin mixture. When the matcha mixture has cooled, add the yogurt and stir to combine; set aside.
  • 4. Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl. Mix in the chia seeds, if using.
  • 5. Into the bottom of 6 small juice glasses or dessert wine glasses, spoon 1 tablespoon of the mashed berries. Slowly pour 1/2 cup (125ml) of the matcha mixture into each glass. Refrigerate for 3 to 6 hours, until set.

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