Matcha Panna Cotta Recipe With Holly Belle Wood

Directions

1. 1 Place 250ml cold water in a small bowl then submerge the gelatine leaves. Set aside to soak for 5 minutes, or until softened.
2. 2 Prepare an ice bath by filling a large bowl with ice cubes and cold water. Place a medium heatproof bowl and fine mesh sieve inside the ice bath. Set aside.
3. 3 In a medium saucepan, heat the cream, milk, sugar and vanilla (if using) over medium heat. Stir gently until the sugar dissolves and the mixture reaches a light simmer.
4. 4 Remove from the heat, sift over the matcha powder and whisk to dissolve. Ensure mixture does not exceed 80°C before adding the matcha.
5. 5 Remove the gelatine leaves from the water, squeeze out excess, then stir into the hot cream mixture until dissolved.
6. 6 Pour through the sieve into the prepared ice bath to catch any lumps. Stir gently until cooled to room temperature.
7. 7 Once cooled, pour into four 250ml panna cotta moulds and refrigerate for 4–6 hours until set.
8. 8 To serve, dip moulds in hot water for 5 seconds, loosen edges with a knife, and invert onto serving plates.