Matcha Panna Cotta
Panna Cotta is an Italian dessert and its name simply means ‘cooked cream’. As its name suggests, it is a smooth, creamy and custard-like chilled dessert. We took this classic Italian dessert and flavoured it with Japanese Matcha. This East-meets-West concoction is really simple to make — no oven or fancy equipment needed — making it easy for budding chefs to impress. Packing a real green tea punch, it is an ideal end to a meal or as a mid-day pick-me-up!
240ml whipping cream
240ml whole milk
5 teaspoons matcha powder
4 sheets gelatin
- Soak gelatin sheets in ice-cold water until soft
- Place cream, milk and sugar in a saucepan and heat mixture over low heat until it is steaming but not yet boiling.
- In a small bowl, stir matcha powder and 2 tablespoons of the hot milk mixture until smooth.
- Pour the matcha mixture into the rest of the hot milk mixture and stir. Remove from heat then strain matcha mixture into a jug
- Squeeze out excess water from gelatin sheets and then add to hot matcha mixture. Stir gently until all the gelatin is dissolved
- Pour mixture into lightly greased ramekins and chill for at least 4 hours.
- To serve, place ramekin in a bowl of warm water for a minute or so, until the edges loosen from the sides of the ramekin
- Place a serving plate over the ramekin and invert, then remove ramekin
- Garnish with raspberries and pistachios and serve