Dessert: Matcha Panna Cotta

Recipe by Frances Largeman-Roth Matcha, made by grinding up dried green tea leaves to a powdery consistency, has a distinct earthy, sweet flavor that carries through in this creamy panna cotta. And since you consume the leaf directly in this dessert, ins

This recipe includes fertility superfoods such as:

Green Tea, Chia Seeds

Health and fertility benefits of Matcha Panna Cotta

Green tea has been found in recent studies to actually reverse insulin resistance, as it increases the number of glucose receptors on cells in key tissues. Chia seeds are made up of 60% Omega-3 fatty acids and are the highest source of protein out of any type of seed.

Ingredients

1 cup (250ml) whole milk
1 (1/4-ounce/7g) envelope plain gelatin
1 cup (250ml) whipping cream
2 tablespoons matcha (unsweetened green tea powder; see Note)
1/2 cup (100g) plus 1 tablespoon sugar
1 vanilla bean, split
1 1/2 cups (370g) whole milk vanilla yogurt
1 cup (125g) fresh raspberries
2 tablespoons chia seeds (optional)

Instructions

Pour 1/2 cup (125ml) of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream, matcha, and 1/2 cup of the sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves. Remove from the heat and let steep for 10 minutes.
Strain the matcha mixture through a fine-mesh sieve into a medium bowl, then stir in the reserved gelatin mixture. When the matcha mixture has cooled, add the yogurt and stir to combine; set aside.
Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl. Mix in the chia seeds, if using.
Into the bottom of 6 small juice glasses or dessert wine glasses, spoon 1 tablespoon of the mashed berries. Slowly pour 1/2 cup (125ml) of the matcha mixture into each glass. Refrigerate for 3 to 6 hours, until set.

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