Matcha panna cotta

Matcha and vanilla mingle in a delicate silky pudding.

by Jamie Reyes

Serving size: 4-6
Active time: 20 minutes

Ingredients

• 1 packet or 2 ½ tsp gelatin powder
• 2 tbsp water
• 1 c milk of choice
• ½ c granulated sugar
• 1 c heavy cream
• 1 tsp vanilla extract
• 4 Matcha Maker powder shots with Latte Blend
• (optional) ⅓ c sweet red beans in syrup

Instructions

1. Mix gelatin powder in water and set aside to bloom.
2. Measure milk, sugar, cream and vanilla into a saucepan and bring to a light boil. Continuously mix so it doesn’t burn.
3. Suspend the matcha by mixing it with a little bit of the hot milk mixture.
4. Pour the milky matcha into the remaining milk mixture.
5. Add that to the bloomed gelatin and whisk until well combined.
6. Pass the mixture through a sieve and into ramekins.
7. Let it chill in the refrigerator for 6 hours or until set.
8. (Optional:) Top each serving with a scoop of sweet red beans.

Tips

• If you don’t have ramekins, you can use small glass or ceramic containers.