Photo and Panna Cotta by Orange Piggy, Premium Member © Sarah Phillips
Orange Piggy Says: “I made it yesterday and served with sweetened red bean paste and palm seeds. Yum Yum!! (It is topped with)…It's made from palm seed. I use bottled palm seeds in syrup.”
This is great served with a lemony cookie or a strawberry compote!
PUDDING RECIPE HELP
INGREDIENTS
1 cup half and half
1 tablespoon sugar
2 tablespoons honey
1 vanilla bean
1 tablespoon chopped fresh ginger
1 or 2 tablespoons green maccha or matcha powder, depending on how strong you want the flavor; Maccha or matcha is powdered green tea
1/2 – 3/4 sheet gelatin or 1 teaspoon gelatin powder, unflavored
INSTRUCTIONS
1. Combine all ingredients except gelatin and maccha and heat over stove. Let steep for about 10 minutes.
2. In small bowl combine a few tablespoons of hot mix with maccha powder to combine. Return to pot with rest of mix, and whisk in gelatin.
3. Strain, then pour into prepared ramekins and let set for 2 hours in refrigerator.
STORAGE
Panna cotta must remain refrigerated. It will keep for a few days. It does not freeze.
