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Smoky corn soup with cheesy egg toast

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Smoky corn soup with cheesy egg toast

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Tomato and anchovies roasted in garlicky cream

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Matcha panna cotta

Asian recipes

Matcha panna cotta

15 minutes, plus 1 hour's setting time

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Matcha panna cotta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes, plus 1 hour's setting time

Ingredients

4 gelatine leaves
3⁄4 cup cream
3⁄4 cup milk
2 T sugar
1 1⁄2 matcha powder

Method

Spray 4 x 10 cm tea cups or ramekins with cooking spray.

Soften the gelatine leaves in cold water.

Heat the cream, milk and sugar in a medium saucepan until warm.

Add the gelatine leaves and stir until dissolved. Add the matcha and mix. Pour into moulds and chill for 1 hour, or until set.

Unmould before serving.

Cook's note: I don’t think I’ll ever get over my matcha obsession, so I was in seventh heaven in Tokyo where it’s used in syrup to pour over shaved ice, and added to ice creams, cakes, desserts and mochi sweets. It also adds a refreshing herbal flavour to this creamy panna cottta.

Browse more Asian recipes here, panna cotta recipes here or matcha recipes here.