Ingredients
1
pint strawberries, sliced and sweetened to taste
Directions
1.
Soften gelatin in 1 tablespoon cold water.
2.
In small saucepan, heat sugar and half and half until sugar dissolves.
3.
Whisk in softened gelatin (from above) and vanilla extract.
4.
In small bowl, whisk matcha with 2 tablespoons of half and half mixture until smooth.
5.
Mix in remaining half and half mixture; strain and divide among four 2/3-cup ramekins or custard cups. Cover with plastic wrap and refrigerate until gelatin sets, at least 2 hours.
6.
Fill medium bowl with hot water; dip ramekins in hot water for 30 seconds. Invert, shaking gently to release panna cotta. Garnish plates with strawberries.
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