Matcha Panna Cotta

• 6 Tablespoons Maple Syrup
• 4 teaspoons Unflavored Gelatin
• 6 Tablespoons Water
• 1/4 teaspoons Unrefined Salt
• 3 cups Heavy Cream
• 2 teaspoons Pure Vanilla Extract
• 1/2 cups Whole Milk
• 2 Tablespoons To 3 Tablespoons Matcha Green Tea Powder

1. In a small saucepan, whisk maple syrup and gelatin until smooth. Stir in the water and let sit for 5 minutes. Whisk in the salt.
2. Bring to a boil over medium-high heat, stirring often. The mixture may bubble up as it comes to a boil. Remove from heat. Whisk in the cream and vanilla. Set aside.
3. Sift matcha into a small bowl. Gently warm milk to about 160u0b0F. Pour over the sifted matcha and whisk vigorously with a bamboo whisk until completely smooth.
4. Whisk matcha-milk mixture into the cream-gelatin mixture. If you like a very smooth panna cotta, strain the whole mixture through a fine-mesh sieve.
5. Pour into individual serving containers. Cover and refrigerate until completely set, about 4 hours. Store in the refrigerator until ready to serve. Will keep, refrigerated, for about 5 days.

maple syrup, unflavored gelatin, water, ubc, heavy cream, vanilla, milk

Taken from tastykitchen.com/recipes/desserts/matcha-panna-cotta/ (may not work)