Green Tea Panna Cotta
1 teaspoon unflavored kosher gelatin
3 tablespoons coconut sugar
1 cup organic half and half
1/4 teaspoon vanilla extract
1 teaspoon matcha (green tea powder)
1 pint best organic strawberries, sliced
Soften gelatin in 1 tablespoon cold water.
In small saucepan, heat agave and half and half until coconut sugar dissolves.
Whisk in softened gelatin (from above) and vanilla extract.
In small bowl, whisk matcha with 2 tablespoons of half and half mixture until smooth.
Mix in remaining half and half mixture; strain and divide among four 2/3-cup ramekins or custard cups. Cover with plastic wrap and refrigerate until gelatin sets, at least 2 hours.
Fill medium bowl with hot water; dip ramekins in hot water for 30 seconds. Invert, shaking gently to release panna cotta. Garnish plates with strawberries.
Makes 4 servings.
