Matcha Panna Cotta Recipes

MATCHA PANNA COTTA

Matcha Panna Cotta image

Matcha, made by grinding up dried green tea leaves to a powdery consistency, has a distinct earthy, sweet flavor that carries through in this creamy panna cotta. And since you consume the leaf directly in this dessert, instead of brewing it, the antioxidant levels are even higher.

Provided by Frances Largeman-Roth

Categories Milk/Cream Tea Dessert Raspberry Healthy Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 9

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)

Steps:

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.

MATCHA-POPPY SEED PANNA COTTA

Matcha-Poppy Seed Panna Cotta image

Matcha and cream are an ideal pairing¿the rich cream softens the matcha's bitter edge, bringing out its sweetness. Here, a little sugar and gelatin help set the two into a tender custard, served with bright strawberries and kiwi and topped with poppy seeds for crunch.

Provided by Food Network Kitchen

Categories dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 teaspoons unflavored powdered gelatin (one 1/4-ounce packet)
1 tablespoon matcha tea powder, such as Kenko or The Republic of Tea, sifted
1/2 cup plus 2 teaspoons sugar
3 cups half-and-half
1/2 teaspoon vanilla extract
8 strawberries, hulled and thinly sliced
2 kiwis, peeled and cut into 1/2-inch chunks
2 teaspoons poppy seeds

Steps:

Stir the gelatin and 2 tablespoons cold water together in a small bowl and let stand for 5 minutes.
Meanwhile, whisk together the matcha powder and 1/2 cup sugar in a small saucepan until no large lumps remain. Pour in 1/4 cup of the half-and-half and whisk until it forms a smooth, thick paste. Pour in the vanilla and 1 more cup half-and-half and stir until smooth. Place the saucepan over medium heat and cook, stirring occasionally, until the cream just begins to simmer at the edges and the sugar dissolves, about 5 minutes.
Remove the saucepan from the heat and immediately whisk the gelatin into the hot mixture until it dissolves. Pour the remaining half-and-half into the saucepan and stir until evenly combined.
Using a ladle or liquid measuring cup, pour the matcha cream into eight 4-ounce ramekins. Refrigerate the ramekins until the cream is firm, about 3 hours.
Meanwhile, place the strawberries in one small bowl and the kiwis in another. Evenly divide the remaining 2 teaspoons sugar between both bowls, toss to coat the fruit, then let stand for 15 minutes.
To serve, briefly dip the bottom of each ramekin in a bowl of hot water for 10 to 15 seconds to loosen the panna cottas. Invert each panna cotta onto a small serving plate, spoon the strawberries and kiwis around the sides and sprinkle each lightly with the poppy seeds before serving.

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