Matcha & Basil Panna Cotta

• •2 cups Heavy Cream
• •1 cup Granulated Sugar
• •1 packet (approx. 2 1/4 tsp or 7g) Unflavored Gelatin Powder
• •3 tablespoons (for gelatin) Cold Water
• •1 tablespoon Matcha Powder (culinary grade)
• •2 tablespoons (for matcha slurry) Hot Water
• •1 cup, packed (approx. 10-12 medium leaves) Fresh Basil Leaves
• •1 teaspoon Vanilla Extract
• •1 Pinch of Salt
• •Fresh basil leaves, matcha powder, or honey/maple syrup Garnish (optional)

Instructions

1. 1

   In a small bowl, sprinkle the unflavored gelatin powder over 3 tablespoons of cold water. Let it sit for 5-10 minutes until it 'blooms' and thickens.

2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, and fresh basil leaves. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved and the cream is warm but not boiling (small bubbles may appear around the edges). Do not let it come to a rolling boil.

3. 3

   Remove the saucepan from heat. Cover and let the basil steep in the warm cream for 15-20 minutes to infuse its flavor. After steeping, use a slotted spoon to remove the basil leaves, or strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently on the basil to extract maximum flavor. Discard the spent basil.

4. 4

   Return the strained cream mixture to the saucepan over very low heat. Add the bloomed gelatin and stir continuously until the gelatin is completely dissolved. Do not boil. Remove from heat and stir in the vanilla extract and a pinch of salt.

5. 5

   In a separate small bowl, whisk the matcha powder with 2 tablespoons of hot water until a smooth, lump-free paste (slurry) is formed.

6. 6

   Add the matcha slurry to the warm cream mixture. Whisk thoroughly until the matcha is fully incorporated and the mixture is a uniform pale green color.

7. 7

   Carefully pour the matcha and basil cream mixture into four 4-6 ounce ramekins, small glasses, or panna cotta molds. For easier unmolding, you can lightly grease the molds with a neutral oil before pouring.

8. 8

   Cover each mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely set and firm.

9. 9

   To unmold, briefly dip the bottom of each ramekin in warm water (about 10-15 seconds), then invert onto a serving plate. If desired, garnish with a fresh basil leaf, a light dusting of matcha powder, or a drizzle of honey/maple syrup before serving.

Chef's Tips

• 💡Use high-quality culinary grade matcha for the best color and flavor. Ceremonial grade can also be used for a more intense, less bitter profile.
• 💡Avoid boiling the cream, as this can cause it to separate or scorch. Gentle heating is key for infusion and dissolving gelatin.
• 💡Ensure the gelatin is completely dissolved by stirring well; undissolved gelatin can result in a grainy texture.
• 💡Whisk the matcha thoroughly into a slurry before adding it to the cream to prevent lumps and ensure even color distribution.
• 💡For an extra layer of flavor, consider adding a thin slice of fresh fruit like strawberry or a sprinkle of toasted pistachios as a garnish.