Matcha Green Tea Panna Cotta
Panna cotta gets an earthy, slightly bitter edge when matcha powder is whisked into the warm cream before setting. The dessert needs just a handful of ingredients and about 10 minutes on the stovetop, then a few hours in the refrigerator to firm up. Serve it unmolded or straight from small glasses.
Equipment
- Saucepan
- Mixing Bowl
- Whisk
- Measuring cups
- Ramekins or serving glasses
Ingredients
- 1 cup heavy cream preferably organic
- 1 cup whole milk full-fat for richness
- ½ cup granulated sugar
- 2 teaspoons matcha green tea powder premium grade for best flavor
- 1 teaspoon vanilla extract
- 1 packet powdered gelatin unflavored
- 3 tablespoons water for blooming gelatin
Instructions
- Bloom the Gelatin: In a small mixing bowl, sprinkle the gelatin over the water and let it sit for 5 minutes to bloom.
- Prepare the Cream Mixture: In a saucepan over medium heat, combine heavy cream, milk, and sugar. Cook until sugar is completely dissolved, stirring occasionally, and the mixture is heated through, but not boiling.
- Combine Matcha & Vanilla: Whisk in the matcha powder until well integrated and smooth, then add the vanilla extract.
- Add Gelatin: Remove from heat, then stir the bloomed gelatin into the warm cream mixture until completely dissolved.
- Pour and Chill: Pour the mixture evenly into ramekins or serving glasses. Refrigerate for at least 4 hours or until set.
Notes
- For a dairy-free version, substitute coconut milk and almond milk for cream and whole milk, respectively.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 44mgPotassium: 150mgSugar: 30gVitamin A: 1073IUVitamin C: 0.4mgCalcium: 116mgIron: 0.5mg
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