4 Packets or 1 Box of Knox Gelatin
1 cup Heavy Cream
1 cup Milk
6 Tbsp Matcha Green Tea Powder ( I used Trader Joe's Matcha Green Tea Latte Mix
1/2-1 1/2 cup sugar, honey, or preferred sweetener
1 1/2 cup Frozen or Fresh Blackberries
1/2 cup apple juice
2 ounces White Chocolate for shaving
Non-Stick Cooking Spray
Optional: Blackberry jam, white chocolate sauce
Pour cold heavy cream and milk into a bowl. Sprinkle the contents of two Knox Gelatin Packets over the surface of the milk mixture.
Use a blender or food processor to purée berries with cold apple juice until it is a thick, smooth, and soup like consistency. Pour into a
bowl and sprinkle the contents of two Knox Gelatin Packets over the surface of the fruit mixture.
After the gelatin has sat for 6-10 minutes or "bloomed" add your Matcha green tea powder and 1/4 to 1/2 cup sugar to taste.
Pour the matcha mixture into a pot and slowly bring to a boil while whisking constantly. Remove from heat and pour a small layer into small glass bowls or molds (sprayed with cooking spray) or directly into serving glasses.
Place into a refrigerator and let set for 25 - 60 minutes. Panna Cotta should be firm, jiggly and no longer a liquid.
Now add 1/2 to 1 cup sugar to your berry mixture and pour it into a pot.
Slowly bring the mixture to a boil while stirring/ whisking constantly.
Remove from heat and pour a layer (same size as your Matcha layer) over the matcha and refrigerate for an hour.
You can repeat and alternate small even layers in this fashion or just make 2 larger even layers.
If you used a bowl or mold carefully run a knife around the edges to release your Panna Cotta onto a plate.
Pro Tip- We LOVE setting Panna Cottas directly into Martini, Champagne, and small Mason Jars so they can be eaten directly out of the glassware for an elegant and easy presentation.
In the picture below, I dipped a pastry brush into some blackberry jam and smeared it against the plate. I built different shaped layers of Panna Cotta on the plate using cookie cutters.
I drizzled some White Chocolate Syrup on the plate and garnished with fresh blackberries and used a small cheese grater to grate white chocolate over the Panna Cotta.
I hope you have as much fun making (and eating) this exotic dessert as we did!
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