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