Green tea powder, which is full of antioxidants, often appears as green tea ice cream. The recipe here transforms it into another kind of dessert—a cool custard with a topping made from a combination of buttermilk and whole milk (lighter than heavy cream). The bright green powder is sold in small tins at tea shops and Japanese markets. Be sure to look for matcha, which has a cleaner, clearer flavor than sencha.
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1 3/4 teaspoons powdered gelatin
2 tablespoons cold water
1 1/2 cups whole milk
1/4 cup plus 3 tablespoons sugar
Pinch of salt
1 1/2 cups low-fat buttermilk
2 teaspoons powdered matcha green tea
How to Make It
In a small bowl, sprinkle the gelatin over the 2 tablespoons of water. Let stand for 5 minutes, until the gelatin softens.
In a medium saucepan, combine the milk, sugar and salt and warm over moderate heat, stirring to dissolve the sugar, about 3 minutes. Remove from the heat and whisk in the gelatin until completely dissolved, then whisk in the buttermilk. Pour 1 cup of this mixture into a glass measuring cup; cover and refrigerate until ready to use.
In a small bowl, whisk the green tea powder with 1/4 cup of the remaining buttermilk mixture until dissolved. Pour the dissolved green tea into the buttermilk mixture in the saucepan and whisk well.
Pour the green tea mixture into four 8-ounce glasses and refrigerate until just set, about 3 hours. Melt the 1 cup of refrigerated buttermilk mixture in a microwave oven until pourable but still cold, about 15 seconds. Top each panna cotta with the buttermilk mixture. Cover and refrigerate until firm, at least 3 hours longer.
The panna cotta can be refrigerated overnight.
One Serving 192 Calories, 5 gm Total Fat, 2.8 gm Saturated Fat, 31 gm Carbohydrates, 0 gm Fiber.
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