Panna Cotta with Matcha Tea

Ingredients:

• 2 tsp. powdered gelatin (1 sachet, 7 g.)
• 1 tbsp matcha powder, sifted
• 0.5 tbsp. + 2 tsp. Sahara
• 3 cups low-fat cream (10%)
• 0.5 tsp vanilla extract
• 8 strawberries, hulled and thinly sliced
• 2 kiwis, peeled and cut into 1cm pieces.
• 2 teaspoons poppy seeds
• Special equipment: 8 ramekins of 120 ml capacity.

Preparation:

1. Soak gelatin in a small bowl with 2 tablespoons cold water and let sit for 5 minutes.
2. Meanwhile, in a small saucepan, combine the matcha powder and 1/2 cup sugar until smooth. Pour in 1/4 cup heavy cream and stir until a smooth, thick paste forms. Pour in the vanilla extract and another 1 cup heavy cream and stir until smooth. Place the saucepan over medium heat and cook, stirring occasionally, until the cream begins to simmer and the sugar is completely dissolved, about 5 minutes.
3. Remove the pan from the heat and immediately stir the gelatin into the hot mixture until it dissolves. Pour the remaining cream into the pan and stir until smooth.
4. Using a half-cup or measuring cup, divide the mixture into eight 120ml ramekins. Refrigerate the ramekins until the cream sets, about 3 hours.
5. Meanwhile, place the strawberries in one small bowl and the kiwi in another. Evenly divide the remaining 2 teaspoons of sugar between the strawberries, toss to coat, and let sit for 15 minutes.
6. To serve, briefly dip the bottom of each pan into a bowl of hot water for 10-15 seconds. Then, invert each panna cotta onto a small serving plate, arrange the strawberries and kiwi on the sides, and sprinkle lightly with poppy seeds.