Feijoa & Macha Panna Cotta

Feijoa & Matcha Panna Cotta

Yields 6 120ml serves

Ingredients

• 1 1/2 (375 ml) cup full cream milk
• 1 1/2 (375 ml)  full cream
• 3 1/2 teaspoons gelatine powder (we used Great Lakes Grass feed gelatine)
• 2 teaspoons matcha green tea powder  (used mainly for colour so you could omit if you wish)
• 6 - 8 teaspoons Heathers Feijoa Powder 
• 1/3 cup (70 g) caster sugar

Method

• Lightly grease using a neutral oil your chosen ramekin or mould. We used 6 120ml silicon dariole moulds.
• Pour 1/2 a cup of the milk into a small bowl and add the gelatine powder. Whisk and allow to sit and “bloom” for 5 minutes.
• Add to the gelatine/milk mixture the matcha and feijoa powders, whisk well to form a paste.
• Pour the remain measure of milk, cream and sugar into a medium saucepan. 
• Gently heat until the sugar has dissolved and steam is beginning to waft up - avoid boiling.
• Remove from the heat and pour roughly a cup of the heated milk into gelatine mixture and whisk well until fully incorporated, then add the remaining warm milk and whisk again.
• Pour the mixture through a fine sieve and fill the prepared moulds.
• Refrigerate for at least 4 hours before serving.
• To release the panna cotta from the mould, run a knife around the top edge to release the suction and turn out onto your serving dish.
• Serve with crushed Heathers Freeze Dried Feijoa wedges to garnish.