Recipe: Matcha Chai Panna Cotta
A uniquely spiced take on the classic dessert, by Chef Lauren Joffrion
2 h 30 min
30 min
2 h
2 cups heavy cream
2 cups milk
6 oz. cream cheese (cubed)
⅓ cup sugar
1 vanilla bean (finely grated)
1 cinnamon stick (finely grated)
4 black tea bags
1 tsp. ground cardamom
2 tsp. matcha green tea powder
2 envelopes unflavored gelatin
Directions
1. Bring heavy cream and milk to a simmer and then add cream cheese, whisking until homogenous and smooth.
2. Next, add the sugar, matcha powder, and spices. Then, turn off heat and let the tea bags steep for four minutes.
3. Strain panna cotta mixture using a fine mesh strainer to remove solids, bags, whole spices.
4. After your mixture is strained, add back to the pot, over a medium flame, and slowly stream in the gelatin and whisk. One gelatin is fully dissolved, transfer mixture into greased moulds or ramekins and let chill for two hours.
5. Once the Panna Cotta is solid, use a paring knife to un-mould and set onto a plate.
6. To really make this dessert even more special, serve with crushed pistachios and pomegranate seeds.
