This post is sponsored by Kiss Me Organics’ Organic Matcha Green Tea.
Alert! Next Sunday is Mother’s Day – are you prepared? Sadly, I’ll be half a country away from my mom next weekend, but she’ll at least get a gift and a video chat. Ah, the joys of modern technology!
But if you’re planning on cooking for your mom next Sunday, consider making her this green tea & strawberry panna cotta. Panna cottas, puddings and other no-bake desserts are perfect for parties and brunches, because they need to be made well in advance. That gives you one less thing to worry about on party day! Plus, the green tea and strawberry flavor combination is perfect for spring.
I love cooking and baking with tea, because it adds depth and nuances of flavor to any dish. I’ve used tea in many recipes here on Savvy Eats, and recently started experimenting with matcha green tea in the kitchen. I’m loving it because I don’t need to grind up the tea leaves or steep the tea in my milk or other cooking liquid first – since it has already been ground into a powder, I can just mix it right into the other ingredients. In addition to using it in panna cotta, I’ve been blending it into my morning smoothies for a little health and flavor boost – it is packed with antioxidants, vitamins and minerals!
Want to try some matcha in your own kitchen? Kiss Me Organics has offered to send one Savvy Eats reader a bag of their organic culinary grade matcha green tea. You can find the giveaway after the recipe!
So, let’s get started. This panna cotta and its accompanying strawberry topping take under 20 minutes to put together, and then they just need to rest in the refrigerator for a few hours. Make it the night before your brunch or dinner party, and you’ll have one less thing to prepare the day of your event. All you’ll have to do the next day is pour the strawberries over the set panna cotta, and dessert will be ready!
This green tea & strawberry panna cotta is perfect for spring entertaining! Make both the panna cotta and the strawberry sauce a day in advance to save yourself some time on the morning of your brunch or evening of your dinner party.
- 1 packet (1/4 ounce) gelatin
- 1/2 cup milk (I used 1%, but 2% would work as well)
- 2 1/2 cups half-and-half
- 1/2 cup granulated sugar
- 2 tablespoons matcha green tea
- Pinch of salt
- 2 cups strawberries, hulled
- 1/2 cup sugar
- 2 tablespoons lemon juice
- Whisk the milk and 1 cup of the half-and-half together in a medium saucepan, and sprinkle the gelatin over the top. Allow to rest and "bloom" for 5 minutes.
- Warm the saucepan over medium-low heat, whisking continuously to dissolve the gelatin. The milk should never boil or even simmer - just let it warm up.
- Whisk in the sugar until it is completely smooth. By this point, the milk should be warm to the touch, but still not hot.
- Remove the pan from the heat. Add the rest of the half-and-half, matcha green tea and salt. Whisk until the matcha is almost entirely dissolved. This will take a few minutes, though it will be faster if you have a matcha whisk. If you still can't get all of the tea to dissolve, it isn't a big deal - you will either have little bursts of extra-matcha flavor from the remaining pieces in the final panna cotta, or you can pour it through a fine-mesh strainer to make it completely smooth.
- Pour the panna cotta into ramekins or jars. Refrigerate for at least 3 hours to allow the panna cotta to completely set.
- Puree the strawberries with the lemon juice and 1/4 cup of the sugar. Simmer over medium-low heat for 5-7 minutes to thicken the puree a bit. Add more sugar to taste - my strawberries were fairly tart, so I used the full 1/2 cup, but super-ripe strawberries may require less sweetener.
- Allow to cool to room temperature before pouring over the panna cotta. Or, if you are making this a day in advance, refrigerate the strawberry sauce separately, and pour it over the panna cotta just before serving.
Psst: This post was sponsored by Kiss Me Organics’ Organic Matcha Green Tea. I only ever recommend products I truly use and enjoy. As always, all opinions are my own.