Matcha Rose Panna Cotta
Panna cotta may seem fancy, but when it comes down to it, it’s basically milk jello—in this instance, a matcha latte in gelatinized form.
YOU WILL NEED
2 cups plant-based milk
2 tablespoons gelatin powder or agar agar powder (vegan)
¼ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
1 tablespoon culinary grade matcha
¼ teaspoon culinary grade rose powder
TO MAKE
Whisk together the ¼ cup milk and gelatin in a medium bowl. Set aside to let the gelatin bloom.
In a saucepan set over medium high heat, pour in the remaining 1 3/4 cups of milk, maple syrup, vanilla extract and salt. Using a fine mesh strainer to sift in the matcha and rose powder. Whisk until there are no clumps on the matcha milk mixture.
Bring to a simmer, whisking occasionally. Once the matcha milk mixture is foamy, turn off the heat. Pour into the bowl of bloomed gelatin, whisking until combined. Evenly divide the matcha milk mixture into 2 large or 4 small, greased ramekins. Refrigerate until the panna cotta have set and jiggle when shaken but are no longer liquid, about 3 hours.
Serve the panna cotta in the ramekins or invert them on a serving plate using the following method:
Place each ramekin in a bowl of hot water for about 30 seconds and use a butter knife to loosen the edges of the panna cotta. Place a serving plate on top of the ramekin and flip them over to release the panna cotta onto the plate.
Serve with a bit of rose powder dusted over the top or place in the refrigerator covered for up to 3 days.