This peach matcha panna cotta is not only yummy, it is light, healthy and good for you. Matcha is a super food that boasts a long list of health benefits that range from memory boost to body detoxification. I bought my matcha from Davids Tea. It is infused with peach flavor and slightly sweetened — perfect for making dessert.
The ingredients of this panna cotta is deceptively simple — milk, Greek yogurt, peach matcha powder, xylitol and gelatin. I made the dessert the night before and served it with sliced ripe nectarine as breakfast for Peter. A great way to begin the weekend!
Peach Matcha Panna Cotta
2 cups of milk (4%)
1 cup full fat Greek yogurt
2 to 3 tablespoons peach matcha powder (I used 2 tablespoon + 1 teaspoon, but if you like the matcha flavor more intense add another teaspoon or two.)
1/4 cup xylitol or sugar
1 pack unflavored gelatin (1 1/4 ounce packet)
Pour 1 cut of milk into a sauce pan or small pot. Sprinkle the gelatin powder evenly on top of the milk and let stand for a few minutes. Turn stove on to low and heat the milk with gelatin as you slowly stir until the gelatin is melted. Don’t let milk boil.
Blend 1 cup of milk, 1 cup of yogurt, 1/4 cup xylitol and peach matcha in a food processor until smooth. Add the melted gelatin to the processor and blend until well mixed.
Oil the container before you pour the mixture if you will invert the panna cotta onto a plate to serve. You can also pour the mixture into the bowls or cups and serve directly from them.
Leave in the fridge for 2 hours or longer.