Matcha Panna Cotta
By Rosana Machiela from Yoga of Cooking
Matcha Panna Cotta
By Rosana Machiela from Yoga of Cooking
Yield/Serves:
Makes 1 cake
- 1 cup whole milk
- 2 cups heavy cream
- 2¼ tsp. gelatin
- ½-cup granulated sugar
- 2 tsp. matcha, ceremonial grade
- 2 tsp. vanilla
- Toppings (optional):
- Fresh whipped cream
- Black sesame seed brittle
Lightly grease 4 ramekins and set aside.
Pour half the milk into a cup and sprinkle the gelatin on top. Stir and allow to bloom.
In a medium saucepan, over medium-low heat, pour the heavy cream, vanilla, sugar and matcha powder and whisk to combine.
Pour in bloomed gelatin and cream mixture and stir.
Continue cooking and whisking occasionally until barely simmering.
Remove pan from heat and divide cream mixture among 4 ramekins and allow to come to room temperature.
Chill ramekins, covered, overnight.
When ready to serve, dip each ramekin into a bowl with hot water for 5 seconds. Invert ramekin onto a serving plate. Top with fresh whipped cream and sesame brittle.
Pour half the milk into a cup and sprinkle the gelatin on top. Stir and allow to bloom.
In a medium saucepan, over medium-low heat, pour the heavy cream, vanilla, sugar and matcha powder and whisk to combine.
Pour in bloomed gelatin and cream mixture and stir.
Continue cooking and whisking occasionally until barely simmering.
Remove pan from heat and divide cream mixture among 4 ramekins and allow to come to room temperature.
Chill ramekins, covered, overnight.
When ready to serve, dip each ramekin into a bowl with hot water for 5 seconds. Invert ramekin onto a serving plate. Top with fresh whipped cream and sesame brittle.