The subtle grassy notes of quality matcha green tea powder and sweet warmth of Mexican vanilla bean combine with rich dairy to make this impressive (yet simple!) dessert. This is easiest to prepare the night before and let sit overnight, although it can be whipped up in about 6 hours if necessary.
3 tsp unflavored granulated gelatin
1 vanilla bean (I used Mexican - Madagascar is fine)
1 3/4 cups heavy cream
1 3/4 cups whole milk
1/3 cup sugar
1 heaping tbsp cooking grade matcha
1) Sprinkle the granulated gelatin over 2 tbsp cold water in a heatproof bowl. Once it has swollen and absorbed the liquid, heat a shallow pan of water over low heat and place the bowl over the pan, stirring as the gelatin melts.
2) Meanwhile, slice the vanilla bean down the middle and scrape out the seeds with a knife.
3) Put vanilla seeds into a pan with the milk & cream. Place pan over medium heat to bring to a boil. When just boiling, remove from heat and stir the sugar into the mixture.
4) Sift the matcha into the pan of milk, cream and sugar, whisking to break up any clumps. Allow to dissolve, then stir in the melted gelatin.
5) Set 6 small ramekins (I used teacups) onto a baking sheet and moisten the insides with a bit of water. Carefully distribute the matcha mixture into the ramekins, then let cool a bit (anywhere from 30 to 40 minutes should be fine).
6) Once cooled, cover each panna cotta with plastic wrap, pressing it down onto the top surface so to prevent a skin from forming, and allow to set in the refrigerator for about 6 hours (overnight is best).
7) To serve, run a butter knife around the edge of each panna cotta and gently turn over onto plates. Garnish with a bit of sifted powdered sugar & matcha.