Ingredients

Method

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

Method

Ingredients

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.