Matcha Panna Cotta

INGREDIENTS
6 Tablespoons Maple Syrup
4 teaspoons Unflavored Gelatin
6 Tablespoons Water
1/4 teaspoon Unrefined Salt
3 cups Heavy Cream
2 teaspoons Pure Vanilla Extract
1/2 cup Whole Milk
2 Tablespoons To 3 Tablespoons Matcha Green Tea Powder

INSTRUCTIONS

1. In a small saucepan, whisk maple syrup and gelatin until smooth. Stir in the water and let sit for 5 minutes. Whisk in the salt.
2. Bring to a boil over medium-high heat, stirring often. The mixture may bubble up as it comes to a boil. Remove from heat. Whisk in the cream and vanilla. Set aside.
3. Sift matcha into a small bowl. Gently warm milk to about 160ºF. Pour over the sifted matcha and whisk vigorously with a bamboo whisk until completely smooth.
4. Whisk matcha-milk mixture into the cream-gelatin mixture. If you like a very smooth panna cotta, strain the whole mixture through a fine-mesh sieve.
5. Pour into individual serving containers. Cover and refrigerate until completely set, about 4 hours. Store in the refrigerator until ready to serve. Will keep, refrigerated, for about 5 days.

FULL RECIPES

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