National Nutrition Month Day 28: Eating in Color

National Nutrition Month Day 28: Eating in Color

Eating in Color_COVER

For day 28 of National Nutrition Month, I just had to include Frances Largeman-Roth’s gorgeous book Eating in Color: Delicious, Healthy Recipes For You and Your Family. Frances recipes are truly creative and inspirational. Recipes include Caramelized Red Onion and Fig Pizza to Cran-Apple Tarte Tatin. Frances was kind enough to share her recipe for Matcha Panna Cotta.

Gena, I know you’ve been experimenting with matcha, and here’s a great recipe to try it in!


Macha Panna Cotta


Matcha Panna Cotta

Serves: 6

1 cup whole milk
1 (1/4-ounce) envelope plain gelatin
1 cup whipping cream
2 tablespoons matcha
1/2 cup plus 1 tablespoon sugar
1 vanilla bean, split
11/2 cups whole milk vanilla yogurt
1 cup fresh raspberries
2 tablespoons chia seeds

1. Pour 1/2 cup of the milk into a small bow and sprinkle with the gelatin on top. Set aside for 15 minutes.
2. In a large saucepan, combine the reamining 1/2 cup milk, the whipping cream, matcha and 1/2 cup of the sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves. Remove from the heat and let steep for 10 minutes.
3. Strain the matcha misture through a fine-mesh sieve into a medium bowl, then stir in the reserved gelatin mixture. When the matcha mixture has cooled, add the yogurt and stir to combine; set aside.
4. Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl. Mix in the chia seeds.
5. Into the bottom of 6 small juice glasses or dessert wine glasses, spoon about 1 tablespoon of the smashed raspberries. Slowly pour 1/2 cup of the matcha mixture into each glass. Refrigerate for 3-6 hours, until set.

You can watch Frances prepare her Match Panna Cotta here.

Photo credit Quentin Bacon. Publisher is Stewart, Tabori and Chang.

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