Matcha-Poppy Seed Panna Cotta

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.]

Total Time:
3 hr 35 min
Prep:
25 min
Inactive:
3 hr 5 min
Cook:
5 min

Yield:
8 servings
Level:
Easy

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
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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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