Matcha Panna Cotta

• 1 cup (250ml) whole milk
• 1 (1/4-ounce/7g) envelope plain gelatin
• 1 cup (250ml) whipping cream
• 2 tablespoons matcha (unsweetened green tea powder; see Note)
• 1/2 cup (100g) plus 1 tablespoon sugar
• 1 vanilla bean, split
• 1 1/2 cups (370g) whole milk vanilla yogurt
• 1 cup (125g) fresh raspberries
• 2 tablespoons chia seeds (optional)

1. 1. Pour 1/2 cup (125ml) of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
2. 2. 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.
3. 3. 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.
4. 4. Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl. Mix in the chia seeds, if using.
5. 5. Into the bottom of 6 small juice glasses or dessert wine glasses, spoon 1 tablespoon of the mashed berries. Slowly pour 1/2 cup (125ml) of the matcha mixture into each glass. Refrigerate for 3 to 6 hours, until set.

milk, gelatin, whipping cream, matcha, sugar, vanilla bean, milk vanilla yogurt, fresh raspberries, chia seeds

Taken from www.epicurious.com/recipes/food/views/matcha-panna-cotta-51218410 (may not work)