February detox? Green tea (and Cream)

February has been all about trying to be kinder to my body and brain which has manifested itself in doing a butt load of yoga and drinking green tea in a manner I would usually reserve only for wine. Daily and plenty. 

I've teamed up with the lovely folk at Heapwell Superfoods to show off their top class Matcha Green Tea in a new way because although classic green tea IS delicious, I felt it was missing an important ingredient. Cream.

Chloe Edwards food photography Bristol matcha green tea panna cotta with pomegranates heapwell superfoods 2--3.jpg

So here goes my recipe for Matcha Green Tea Panna Cotta with fresh pomegranate jewels.

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I've chosen to make this with half cream and half Greek yoghurt because I find cream a bit too creamy if you know what I mean. You can play around with this balance as long as the total is for cream/yoghurt is 300.

Serves 4

To buy;

-Heapwell Superfoods Matcha green tea                                                                                    -150ml Double cream                                                                                                                  -150g full fat greek yoghurt                                                                                                          -25g sugar                                                                                                                                        -2 sheets of gelatine (veggie alternatives are also available)                                                           -1 tablespoon Match green tea

To do;

Soak gelatin in cold water for 5 mins then remove any excess water from the sheets then place in a pan with the double cream and bring to a gentle simmer, stirring until dissolved.

Add the sugar and green tea stirring thoroughly until dissolved then add the yoghurt one spoon at a time until all mixed together.

Pour into your vehicle of choice- I went for silicon moulds but you can use ramekins, cocktail glasses (or tea cups if you are going for a mid 2000's Shoreditch vintage vibe as recently discussed with Becky)

 Leave in the fridge for 2 hrs / overnight then to remove from the mould etc place in hot water for 5-10 secs

Serve scattered with fresh pomegranate jewels. The perfect colour and taste combo to compliment the matcha.

Et Voilá. A Ffancy sounding pudding that is ridiculously easy. 

 

Chloe Edwards food photography Bristol matcha green tea panna cotta with pomegranates heapwell superfoods 2-.jpg
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