Matcha Panna Cotta

I made these last weekend for a fundraiser for the wonderful art/music/cafe space Trinosophes in Detroit. I filled little ceramic pots that I custom made for the project with this matcha panna cotta and accompanied it with a little yuzu shortbread that was fitted inside a dish that also served as a lid.

It was delicious and fun, and very easy. Matcha is such a beautiful colour that it will look good in any dish you serve it in.

I don’t bother to unmold panna cotta, simply serving it straight from the glass or dish it is set in. However, if you insist on removing them from the mold, rub a very little unflavoured oil in the dish- sweet almond oil is a good one- before you pour in the cream. Then, once it is set, dip the bottom of the dish into very hot water before running a knife around the edge and tipping upside down to remove the cream from the mold. You may also wish to make one large panna cotta and serve scoops of it from the bowl, in which case make sure to leave a little extra time for it to cool and set.

Makes 6 x 1/2 cup servings.

Matcha Panna Cotta

2 c cream

1 c milk

2 tsp gelatin powder

1 T matcha powder- ceremonial grade

1/4 c plus 2T sugar

1 tsp vanilla extract

• Prepare this dishes you wish to serve from. If making individual portions you will need 6 cups that can hold 1/2 cup each.

• Whisk together 1/2 a cup of milk and the gelatin in a bowl and set aside.

• In another bowl, whisk the matcha with 2-3T of milk (use a matcha whisk if you have one).

• In a saucepan combine the sugar, vanilla, cream and remaining milk and the matcha milk.

• Place the cream over medium heat and stir until it barely reaches a simmer being careful not to boil. Remove from the heat and cool for 10 minutes before adding the gelatin, gently whisking it in to ensure there are no lumps.

• Pour the mixture into the prepared cups and chill in the refrigerator for about 5 hours until set- they should jiggle in the center but not flow.