Matcha-Poppy Seed Panna Cotta

Name: Matcha-Poppy Seed Panna Cotta
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H35M0.000S
Yield: 8 servings
Ingredients: 2 teaspoons unflavored powdered gelatin (one 1/4-ounce packet); 1 tablespoon matcha tea powder, such as Kenko or The Republic of Tea, sifted; 1/2 cup plus 2 teaspoons sugar; 3 cups half-and-half; 1/2 teaspoon vanilla extract; 8 strawberries, hulled and thinly sliced; 2 kiwis, peeled and cut into 1/2-inch chunks; 2 teaspoons poppy seeds

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Level: Easy

Total: 3 hr 35 min (includes setting time)
Active: 30 min

Yield: 8 servings

Matcha and cream are an ideal pairing—the rich cream softens the matcha's bitter edge, bringing out its sweetness. Here, a little sugar and gelatin help set the two into a tender custard, served with bright strawberries and kiwi and topped with poppy seeds for crunch.

Level: Easy

Total: 3 hr 35 min (includes setting time)
Active: 30 min

Yield: 8 servings

Ingredients

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2 teaspoons unflavored powdered gelatin (one 1/4-ounce packet)

1 tablespoon matcha tea powder, such as Kenko or The Republic of Tea, sifted

1/2 cup plus 2 teaspoons sugar

3 cups half-and-half

1/2 teaspoon vanilla extract

8 strawberries, hulled and thinly sliced

2 kiwis, peeled and cut into 1/2-inch chunks

2 teaspoons poppy seeds

Directions

Special equipment:

eight 4-ounce ramekins

Stir the gelatin and 2 tablespoons cold water together in a small bowl and let stand for 5 minutes.
Meanwhile, whisk together the matcha powder and 1/2 cup sugar in a small saucepan until no large lumps remain. Pour in 1/4 cup of the half-and-half and whisk until it forms a smooth, thick paste. Pour in the vanilla and 1 more cup half-and-half and stir until smooth. Place the saucepan over medium heat and cook, stirring occasionally, until the cream just begins to simmer at the edges and the sugar dissolves, about 5 minutes.
Remove the saucepan from the heat and immediately whisk the gelatin into the hot mixture until it dissolves. Pour the remaining half-and-half into the saucepan and stir until evenly combined.
Using a ladle or liquid measuring cup, pour the matcha cream into eight 4-ounce ramekins. Refrigerate the ramekins until the cream is firm, about 3 hours.
Meanwhile, place the strawberries in one small bowl and the kiwis in another. Evenly divide the remaining 2 teaspoons sugar between both bowls, toss to coat the fruit, then let stand for 15 minutes.
To serve, briefly dip the bottom of each ramekin in a bowl of hot water for 10 to 15 seconds to loosen the panna cottas. Invert each panna cotta onto a small serving plate, spoon the strawberries and kiwis around the sides and sprinkle each lightly with the poppy seeds before serving.