Panna Cotta with Matcha Tea
- 250ml fresh cream
- 200gr milk
- 50gr sugar
- 1 vanilla stick
- 10gr gelatine leaves (5 leaves)
- 1 full teaspoon of Matcha Tea
- 2 rasperries for decoration
Place the gelatine into water.
Put the fresh cream, sugar, milk and vanilla stick into a pot and take it to boiling. Then add a teaspoon of Matcha Tea and mix carefully.
Take it away of fire and add well wringed gelatine. Mix and leave at room temperature.
Pour the panna cotta in 6 aluminium molds and place them in the fridge for about 2-3 hours. Even better, leave it all night long.
When you take the panna cotta out of the molds you will notice that some of the speck did not melt and remain in the bottom forming a darker strong line.
Thanks for the greedy recipe to Carla Manfredi - www.lettoemangiato.blogspot.com
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