I made this recipe for a fundraiser for the Detroit art space Trinosophes. I filled little ceramic pots that I custom made for the project with this matcha panna cotta and accompanied it with a little yuzu shortbread (see previous post) that was fitted inside a dish that also served as a lid.

It was delicious and fun, and very easy. Matcha is such a beautiful colour that it will look good in any dish you serve it in.

Makes 6 x 1/2 cup servings.

Matcha Panna Cotta

1 c milk

2 c cream

2 tsp gelatin powder

1 T matcha powder- ceremonial grade

1/4 c plus 2T sugar

1 tsp vanilla extract

• Prepare this dishes you wish to serve from. If making individual portions you will need 6 cups that can hold 1/2 cup each.

• Whisk together 1/2 a cup of milk and the gelatin in a bowl and set aside.

• In another bowl, whisk the matcha with 2-3T of milk (use a matcha whisk if you have one).

• In a saucepan combine the sugar, vanilla, cream and remaining milk and the matcha milk.

• Place the cream over medium heat and stir until it barely reaches a simmer being careful not to boil. Remove from the heat and cool for 10 minutes before adding the gelatin, gently whisking it in to ensure there are no lumps.

• Pour the mixture into the prepared cups and chill in the refrigerator for about 5 hours until set- they should jiggle in the center but not flow.