Matcha Panna Cotta
Panna cotta originates from the Piedmont region of Italy, but over the years, many variations have emerged, including this matcha tea version, which brings Asian flavors to this classic dessert. Imagine the vibrant green color and the soft texture of the matcha panna cotta melting in your mouth, with the slightly tart flavor of matcha perfectly balancing the sweet cream. The secret to perfect panna cotta is the right ratio of matcha and slow heating – this is what makes it truly silky and harmonious. Try this modern version garnished with white chocolate shavings or fresh berries!
Ingredients for this recipe
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Preparation Steps
1
Soak the gelatin sheets in cold water for 5 minutes, or until softened.
2
In a saucepan, combine the heavy cream, milk, sugar, and the seeds scraped from the vanilla bean. Heat over low heat until the sugar is completely dissolved, but do not boil.
3
In a separate bowl, whisk the matcha powder with a little warm milk until smooth and lump-free. Add it to the cream mixture and stir well.
4
Squeeze out the excess water from the softened gelatin sheets, then add them to the warm cream mixture. Stir until completely dissolved.
5
Strain the mixture through a fine-mesh sieve to remove any matcha or vanilla bean particles, then pour into small molds or glasses.
6
Let cool to room temperature, then refrigerate for at least 4 hours, or until completely set.
7
Before serving, sprinkle with a little matcha powder and garnish with white chocolate shavings or fresh berries, if desired.
