Green Panna Cotta with Matcha

For the Green Panna Cotta with Matcha, soak gelatin in cold water for five minutes. In a saucepan, mix whipping cream with vanilla, sugar and tea powder and heat to boiling point. Remove saucepan from heat, stir in well-squeezed gelatin and finally mix with coconut milk.

Pour finished mixture into four small ramekins and let sit in refrigerator for at least four hours.

For a creamy raw strawberry sauce, puree fruit with sugar, vanilla and zest. Store sauce in refrigerator until ready to serve.

Or for strawberry coulis, gently simmer strawberry pieces with water, sugar, vanilla and lime zest for six to nine minutes. Stir occasionally as you do so. At the end, strain coulis through a fine sieve.

Turn out the finished Green Panna Cotta with Matcha from the ramekins, briefly holding the underside of the ramekins under hot water. Then serve with strawberry sauce of choice.

Image and recipe courtesy of Hädecke Verlag taken from: “Matcha – the green pleasure” by Lene Knudsen, ISBN 978-3-7750-0685-9, Hädecke Verlag Photo © David Japy from “Matcha” by Lene Knudsen, Hachette Livre-Marabout / Hädecke

Preparation Tip:

High quality vanilla extract is made from real vanilla. Depending on the quality, 1 tsp. vanilla extract replaces the pulp of one vanilla pod.

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