- 500 ml whipping cream
- 6 tablespoons of granulated sugar
- a pinch of milled vanilla
- 6 leaves of gelatine
- 6 g Bio Matcha Tea Chef
- Pour the whipping cream to a pot and add vanilla.
- Soak gelatine leaves in cold water.
- Start boiling the whipping cream, turn of the stove, then add matcha and gelatine.
- You must not boil the gelatine!
- Pour the mix in glasses, cups or other forms.
- Put the glasses in a fridge.
- Then tip the panna cotta from its form and decorate with fruit.