Matcha Panna Cotta

Instructions

1. Prepare the gelatin
   In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom. The gelatin will absorb the water and become soft and spongy.
2. Combine the dairy
   In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until steam begins to rise from the surface, but do not allow it to boil.
3. Add flavorings
   In a separate bowl, whisk together the sugar, matcha powder, and salt until well combined with no lumps. Gradually whisk this mixture into the hot cream mixture until completely dissolved. Stir in the vanilla extract.
4. Incorporate the gelatin
   Add the bloomed gelatin to the hot cream mixture and stir continuously until the gelatin is completely dissolved, about 2-3 minutes.
5. Strain and pour
   Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout. This will remove any undissolved matcha or gelatin lumps. Divide the mixture evenly among six ramekins or dessert glasses.
6. Chill until set
   Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the panna cotta is completely set and firm to the touch.
7. Unmold and serve
   To serve, run a thin knife around the edge of each ramekin and invert onto a serving plate. If the panna cotta doesn't release easily, dip the bottom of the ramekin in hot water for a few seconds. Alternatively, serve directly in the glasses. Garnish with a light dusting of matcha powder, a drizzle of honey if desired, and fresh berries.