Info

The origins aren’t exactly known, many think this pudding comes from the Langhe area of Piedmont, from N Italy. It is said that a Hungarian lady came with this recipe over about 1900s. Some argue that it is a local adaption of similar recipe, like the Sicilian Biancomangiare, which came when the country was with Arab reign.

Prep time 10 min
Chill time 2 hrs
Servings 4 servings
Calories 256 kcal

Ingredients

3/4 cup milk
3/4 cup heavy whipping cream
1/4 ounce powdered plain gelatin (1 packet)
1/3 cup granulated sugar
1 1/2 teaspoons matcha green tea

Instructions

1. Mix four 4-ounce ramekins, molds, or mason jars with non-stick spray.

1. Place the milk and cream in a large liquid measuring cup, and sprinkle the gelatin powder over the surface in an even layer. Set aside for 5 minutes, or until the gelatin has softened.

1. In a small pot, whisk the sugar and matcha powder together. Slowly pour in the milk/cream mixture, while whisking. Place the pot over medium heat, whisking occasionally, until just barely simmering. Turn the heat down to low and continue to cook, whisking occasionally, for 5 to 10 minutes, or until the matcha and gelatin are completely dissolved.
2. Pour the liquid into the prepared molds, and refrigerate for two hours or until set. Panna cotta can be served in the vessels, or unmolded.
   Source

Some nutrition information so we know what we eat

For the topping, you can put whatever is in your imagination, a strawberry, or a slice of banana, or like in my picture, some peach jam, some slices of mango, some white chocolate flakes and a little flower for decoration. This only you can decide how delicious the topping will be :)