Matcha Panna Cotta

milk/cream tea dessert raspberry healthy kidney friendly wheat/gluten-free peanut free tree nut free soy free

Frances Largeman-Roth

Serves 6

Source

Ingredients

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)

Method

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.