Japanese Matcha Panna Cotta with Yuzu Honey Drizzle

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/3 cup sugar
• 2 tsp high-quality matcha powder
• 2.5 tsp unflavored gelatin powder
• 3 tbsp cold water
• 1 tsp vanilla extract
• 3 tbsp honey
• 1 tbsp yuzu juice (or lemon juice)
• 1 tsp yuzu zest (optional)
• Toasted white sesame seeds for garnish
• Fresh raspberries or strawberries for garnish

Instructions

1. Bloom gelatin in cold water for 5 minutes.
2. Whisk matcha powder with 2 tbsp of the cold milk to form a smooth paste with no lumps.
3. Heat cream, remaining milk, and sugar in a saucepan over medium heat, stirring until sugar dissolves. Do not boil.
4. Remove from heat. Whisk in matcha paste, vanilla, and bloomed gelatin until fully dissolved and smooth.
5. Pour through a fine-mesh strainer into 6 lightly oiled ramekins or glasses. Refrigerate at least 4 hours or overnight.
6. Make yuzu honey drizzle: warm honey gently and stir in yuzu juice and zest.
7. To serve, unmold panna cotta onto plates or serve in glasses. Drizzle with yuzu honey and garnish with sesame seeds and fresh berries.