Matcha Panna Cotta
An elegant Japanese-Italian fusion dessert combining smooth matcha green tea panna cotta with fresh raspberries and optional chia seeds. This creamy dessert features a delicate balance of vanilla yogurt and green tea, topped with a vibrant berry layer.
Ingredients
- •1 cup whole milk
- •1 envelope plain gelatin
- •1 cup whipping cream
- •2 tablespoons matcha powder
- •½ cup sugar
- •1 whole vanilla bean
- •1½ cups whole milk vanilla yogurt
- •1 cup fresh raspberries
- •2 tablespoons chia seeds
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
15 min
- 3.
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.
10 min
- 4.
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 min
- 5.
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.
240 min