1 cup (250 ml) whole milk
1 (1/4-ounce/7 g) envelope plain gelatin
1 cup (250 ml) whipping cream
2 tablespoons matcha (unsweetened green tea powder; see Note)
1/2 cup (100 g) plus 1 tablespoon sugar
1 vanilla bean, split
1 1/2 cups (370 g) whole milk vanilla yogurt
1 cup (125 g) fresh Champlain Orchards organic raspberries (We like using a mix of black, red, and gold)
2 tablespoons chia seeds (optional)
Pour 1/2 cup (125 ml) of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream, matcha, and 1/2 cup of the sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves. Remove from the heat and let steep for 10 minutes.
Strain the matcha mixture through a fine-mesh sieve into a medium bowl, then stir in the reserved gelatin mixture. When the matcha mixture has cooled, add the yogurt and stir to combine; set aside.
Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl. Mix in the chia seeds, if using.
Into the bottom of 6 small juice glasses or dessert wine glasses, spoon 1 tablespoon of the mashed berries. Slowly pour 1/2 cup (125 ml) of the matcha mixture into each glass. Refrigerate for 3 to 6 hours, until set.
NOTE: Matcha can be quite expensive, so it makes sense to invest in one that you like and will use often. The Republic of Tea makes one called U Matcha in various flavors. Get the "natural" one, which has the most pure, sweet green tea leaf flavor. In addition to using it in this yummy panna cotta, I like having a cup of matcha to perk up after lunch.
| Adapted from Epicurious