½ pint raspberries, or other berries of your choice
Instructions
Pour the milk into a small bowl. Sprinkle the gelatin over the milk and let it sit for 3 – 5 minutes.
In a large saucepan over medium-high heat, add the gelatin/milk mixture, heat until the gelatin has melted, but do not let the contents boil. Pour 1 tablespoon of the whipping cream into a small bowl, add the matcha powder, and whisk until it forms a smooth paste (make sure there are no clumps). Transfer the matcha paste to the saucepan and add the rest of the whipping cream, and sugar. Stir frequently until the sugar dissolves and the mixture is smooth, approximately 5 minutes – do not to let the mixture boil.
Pour into the ramekins. Once they are cool enough to move, transfer them to the refrigerator. Let the panna cotta rest for a minimum of 6 hours.
You can serve the panna cotta in the ramekins if you like. If you want to remove the custard from the cups as I've done in the photos - take a thin knife and run it along the edge of the custard (try to do it all in one swipe - sawing can produce jagged looking edges). Fill a small baking dish with boiling water, enough so that the water comes half way up the side of the ramekins. Set the ramekins into the water for 30 - 45 seconds (don't let them sit too long, or the custard will melt). Remove them from the water and firmly smack the sides of the cup to loosen the panna cottta. Place a plate on top of the ramekin and then flip the dish to it's upright position. Carefully remove the ramekin, serve with fresh raspberries and enjoy!
Recipe by at https://hapanom.com/green-tea-panna-cotta/