In remembrance of Neil Collins from A Tall Order, who introduce me to matcha powder. I have created a few and relabbed Neil matcha cakes too. So here I want to say a big thank Neil for his encouragement to use matcha. Today, I not only use matcha in cake but in panna cotta.

Wherever you are Neil. I trust you will see this post. For the rest of you in the world never gives up but preserve you goal to reach the sky as I am. Instead of strawberries, yoghurt, vanilla and sour cream like most professional chefs and cooks published. I am being a fanatic in exploring experimenting and creating varieties in my food decided to use matcha powder and lime.

This recipe use jelly mould. It’s a great dessert to enjoy when weather is extremely hot at 42 degrees C. Enjoy New Year with positive attitude and gratefulness!!!!!

Ingredients

1 kg yoghurt
300 g sour cream
600 ml thickened cream
300 g icing sugar
4 sheets gelatine
6 Tsp gelatine powder
1 1/2 Tbs matcha powder, sift straight into batter
1 Tbs Lime juice
olive oil to grease jelly mould
Vanilla grinder for garnish (opt)

Method

Grease jelly mould with a bit of oil and set aside. Soak gelatine sheets in cold tap water about 3 minutes. Place sour cream, sugar, thicken cream and yoghurt in saucepan on low heat; stir well to avoid lumps. Then add gelatine, (squeezed the lump gelatine then add in); stir well. Now add powder gelatine and juice; stir to dissolved.

 Pour half warm panna cotta into jug. Sift matcha straight into the panna cotta, stir to mix well and check no lump. Now pour the remaining warm panna cotta into another jug.

Then pour the warm panna cotta into the jelly mould half. Alternate with matcha panna cotta to have two layer design. Leave panna cotta in fridge overnight. The following day, place a plate on top and flip panna cotta over, removed the back to loosen the mould. It should come out easily. Garnish with vanilla grinder.  Serve with fruits of your choices and tea.
 

Note: You can use ramekins if you don’t have jelly mould. I have added gelatine powder for it to be a bit firmer. You don’t have to.

https://helenscchin.com/2019/01/05/lime-matcha-yoghurt-panna-cotta/

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