Matcha panna cotta

Ingredients

350 g sweet cream
1 large tbsp matcha powder
1/2 vanilla pod, seeds only
pinch of sea salt
3 sheets gelatin
25 g golden caster sugar
2 tbsp g light honey
200 g Greek yogurt
edible flowers, berries, cookies for decoration

Prepare

Place the gelatin sheets in a bowl and cover with cold water, following the manufacturer’s instructions. Place yogurt in a bowl.

Place 300 g of cream in a pot with salt, vanilla, honey, and sugar. Heat until hot. Take off heat. In a small bowl, mix leftover sweet cream with matcha until a uniform paste. Mixing, add matcha paste to the sweet cream in the pot. Mix in together with honey. The cream should be hot but not too hot.

Squeeze the water out of the gelatin sheets, add to cream, and mix with a whisk to melt. Gradually, while continually mixing, add to the yogurt. Cool slightly, spoon into serving dishes and refrigerate until set. Before serving, sprinkle with cookies, berries, and flowers and serve.