Matcha Panna Cotta

Ingredients

• 2 tablespoons chia seeds 
• 0.3 ounce gelatin powder plain
• 2 tablespoons matcha tea powder unsweetened green ( tea powder; see Note)
• 100 g sugar 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve

Directions

1. Pour 1/2 cup (125ml) of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
2. In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream, matcha, and 1/2 cup of the sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves.
3. Remove from the heat and let steep for 10 minutes.
4. Strain the matcha mixture through a fine-mesh sieve into a medium bowl, then stir in the reserved gelatin mixture. When the matcha mixture has cooled, add the yogurt and stir to combine; set aside.
5. Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl.
6. Mix in the chia seeds, if using.
7. Into the bottom of 6 small juice glasses or dessert wine glasses, spoon 1 tablespoon of the mashed berries. Slowly pour 1/2 cup (125ml) of the matcha mixture into each glass. Refrigerate for 3 to 6 hours, until set.
8. Matcha can be quite expensive, so it makes sense to invest in one that you like and will use often. The Republic of Tea makes one called U Matcha in various flavors. Get the "natural" one, which has the most pure, sweet green tea leaf flavor. In addition to using it in this yummy panna cotta, I like having a cup of matcha to perk up after lunch.
9. Calories 317Fat 19gsat 11gmono 5gpoly 2gProtein 10gCarbohydrates 33gFiber 3gCholesterol 67mgIron 0.5mgSodium 64mgPotassium 224mgCalcium 174mg
10. Eating in Color
11. Reprinted with permission from Eating in Color: Delicious, Healthy Recipes for You and Your Family by Frances Largeman-Roth. Copyright © 2014 Frances Largeman-Roth; photographs © 2014 Quentin Bacon. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.