Skip to main content

Marigold Petal and Matcha Panna Cotta #OurFamilyTable

By

Today, we are sharing delicious dairy recipes. Christie of A Kitchen Hoor's Adventures posted:
"June is National Dairy Month!  Show us your best recipes with anything made with milk, yogurt, cheese, if it's white and came from a cow at some point, cook with it!"

Delicious Dairy Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Marigold Petal and Matcha Panna Cotta
I love the color of matcha. And, when I was looking for an easy, dairy dessert that didn't need chocolate because I used all of the chocolate in the house for R's birthday cake. Really. But I didn't want a plain white panna cotta, so I decided to color my panna cotta with matcha. I also had some organic marigold blossoms and thought I'd infuse the cream with some of the petals.


I don't know why I put the egg on that small tray. There are no eggs in this recipe! Just wanted to clarify in case you were confused by my photo. I'm confused, too. Sorry...

Ingredients makes eight 2-ounce servings
  • 1 envelope gelatin
  • 2 C organic heavy whipping cream + more for garnish
  • 1/4 C cold water
  • 2 T marigold petals + more for garnish
  • 2 t matcha green tea powder
  • 1/4 C organic granulated sugar



Procedure
Pour heavy cream into a medium sauce pan and heat until bubbles begin to form along the edges of the pan. Add the marigold petals and let steep for at least thirty minutes. Strain out the petals and set cream aside. 

Pour the milk into a large mixing bowl and sprinkle the gelatin over the surface. Let bloom for 5 minutes.

Heat the infused cream until it begins to steam. Do not let it boil. Add in the matcha powder and sugar. Whisk until smooth. Pour the mixture over the gelatin and stir until completely dissolved.

Pour the mixture into your serving containers, leaving a little bit of space at the top. Let chill until set, but at least four hours. Serve cold. Just before serving, whip cream into soft peaks. Place a dollop of unsweetened whipped cream on top of the panna cotta and garnish with a few petals. Serve immediately.
Labels:

Comments

  1. JulesJune 2, 2019 at 8:30 AM

    I've always wanted to cook with marigolds and never done it yet. It looks delicious!

    ReplyDelete
  2. KarenJune 2, 2019 at 11:21 AM

    I've always wanted to make panna cotta and have yet to! Thanks for the inspiration.

    ReplyDelete
  3. A Day in the Life on the FarmJune 2, 2019 at 5:55 PM

    What a unique flavor profile. You are definitely the matcha queen.

    ReplyDelete
  4. Cynthia PayneDecember 24, 2019 at 12:21 AM

    Vitamin B1, C, and caffeine in green tea can promote gastric secretion and help digestion and fat elimination. The catechins in green tea have the effects of anti-oxidation, increase metabolism, and scavenge free radicals. It can activate protein kinase and triglyceride lipase through many actions to reduce the accumulation of fat cells, thus achieving weight loss. Therefore, drinking green tea often can achieve the effect of accelerating fat consumption and strengthening healthy weight loss.
    Green tea weight loss in 1 month

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more