Matcha Panna Cotta

In Desserts, Family-friendly, Make-ahead, Recipes by Frances Largeman Roth

Serves 6

Looking for a frighteningly delicious treat for your Halloween party? My Matcha Panna Cotta will bring a glamorous and ghoulish element to your table.  The Frankentein green top layer contrasts  with the raspberry-chia pudding on the bottom (aka guts!).

Panna cotta might sound complicated, but it’s basically Italian-style pudding and this recipe is truly easy, as long as you have the equipment. You’ll need a fine mesh sieve or cheesecloth to strain the matcha mixture with. You’ll also need some spooky cups or small bowls the panna cotta into. I used mini cauldrons from Crate & Barrel.

While this is definitely a dessert recipe, I’ve been known to eat it for breakfast to get an extra caffeine kick from the matcha! If you’d like the whole family to enjoy, use decaf matcha powder.

Ingredients:

  • 1 cup whole milk
  • 1 (1/4-ounce) envelope plain gelatin
  • 1 cup whipping cream
  • 2 tablespoons matcha
  • 1/2 cup plus 1 tablespoon sugar
  • 1 vanilla bean, split
  • 11/2 cups whole milk vanilla yogurt
  • 1 cup fresh raspberries
  • 2 tablespoons chia seeds

Preparation:

  1. Pour 1/2 cup of the milk into a small bow and sprinkle with the gelatin on top. Set aside for 15 minutes.
  2. In a large saucepan, combine the reamining 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.
  3. Strain the matcha misture 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.
  4. Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl. Mix in the chia seeds.
  5. Into the bottom of 6 small juice glasses or ramekins, spoon about 1 tablespoon of the smashed raspberries. Slowly pour 1/2 cup of the matcha mixture into each glass. Refrigerate for 3-6 hours, until set.