Skip to main content

Matcha Panna Cotta #InspiredbyNature #TastyParTEA #Sponsor


This morning I am wrapping up the #TastyParTEA online event. You can read all the details - meet the other bloggers, view our posting schedule, and enter the giveaway - at my kick-off post. We have seen some amazing tea-filled recipes thanks to some talented, creative food bloggers. Stay tuned for my round-up where you can go to see all of the recipes together.


A few notes about matcha green tea. Matcha is "powdered tea." Unlike drinking other tea when you infuse the tea leaves in water and, then, strain out the leaves, with matcha, you are drinking the finely powdered leaves whisked into hot water. So, spring for the best quality of matcha that you can. There's culinary grade and ceremonial grade. I use ceremonial grade if I'm whisking and drinking; I use culinary grade for baking and cooking.


Ingredients makes eight 2-ounce servings
  • 1 envelope gelatin
  • 1/4 C cold water
  • 1-3/4 C organic heavy cream
  • 1/4 C organic whole milk
  • 1/2 C organic granulated sugar
  • 1 t pure vanilla extract
  • 3 T matcha green tea powder*
*You can reduce the amount of matcha - and then reduce the sugar - if you don't want it, or need it, to be a vibrant green.


Procedure
Dissolve the gelatin in cold water in a medium mixing bowl.
 

Place all the other ingredients in a medium saucepan and heat till it begins to steam. Do not let it boil. Whisk until smooth. Let cool for 10 minutes, then pour the warm cream into the gelatin and stir till completely dissolved. 


Pour the mixture into your serving containers, leaving a little bit of space at the top - in case you want to top it with any sauce or whipped cream. 



Let chill until set, but at least four hours. Serve cold.


I skipped any adornments and just served it plain. It was creamy with just the right amount of sweet and bitter. Oh, it was lovely!

The Other #TastyParTEA Bloggers... 
listed alphabetically by blog name



Our Blog Tour Schedule...

The Giveaway...
Our generous sponsors have contributed prizes for this event. 
The giveaway runs from November 12th and end on November 21st
and is open to US residents only. No purchase necessary.

Grateful to Our Sponsors*... 
and how you can find them around the internet

Charles Viancin
on the web, on Twitter, on Facebook, on Instagram, on Pinterest



The Republic of Tea
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links. 
Although this post is sponsored, all opinions are our own.*

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir