Matcha Ricotta Panna Cotta
Servings: 4 servings (4 oz each)
Calories: 266kcal
Smooth, creamy, and custard-like panna cotta enriched with ricotta and flavored with matcha/green tea
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Ingredients
- 60 g water
- 1 ½ tsp gelatin powder
- 372 g whole milk ricotta
- 100 g sugar
- 1 tsp ceremonial-grade matcha powder
- Small pinch of salt
Instructions
Bloom and melt the gelatin:
- Combine the gelatin with water in a small heatproof bowl and let it sit for 5 minutes. Once it has softened, you can microwave on high for 30 seconds until it's hot, but it shouldn't be boiling. The gelatin should be clear once dissolves
- If you don't have a microwave, you can put the bowl in another larger bowl filled with boiling water and stir until the gelatin melts and becomes clear in color
Put everything in a food processor:
- Put the ricotta cheese, sugar, powder, salt, and the melted gelatin in a food processor.
- Process until very smooth in texture
Pour into the mold:
- I use 4 small glass jars. You can use any cups or ramekin you have. Pour the mixture into each jar. Mine is roughtly about 113 grams (4 oz) each
Chill in the fridge:
- Cover each jar with a lid (if there's one) or use a cling wrap. The panna cotta needs to be chilled in the fridge for a minimum of 4 hours, best overnight. Make sure they are covered tightly to avoid the panna cotta from absorbing odor from other food
Serve:
- When ready to serve, I serve them in a jar. You can serve as is or with some fresh berries or other fruits, some whipped cream. I sprinkle a bit of matcha powder
- If you want to unmold, place the jar in a warm water for 10-15 seconds to loosen and then gently unmold onto a serving plate
Nutrition
Serving: 1serving (4 oz) | Calories: 266kcal | Carbohydrates: 28g | Protein: 12g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 141mg | Potassium: 98mg | Sugar: 25g | Vitamin A: 465IU | Calcium: 194mg | Iron: 1mg
