Matcha panna cotta

Matcha panna cotta

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  • 4
  • Easy
  • Meat-free Pescatarian
  • 15 minutes
  • 15 minutes, plus 1 hour's setting time
  • Woolworths Weltevrede Vanilla Chardonnay 2017

Ingredients

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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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