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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Matcha-Poppy Seed Panna Cotta
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- Level: Easy
- Total: 3 hr 35 min (includes setting time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 40 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 40 mg
Ingredients
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.
