Matcha Greek Yogurt Panna Cotta, Mixed Berry Chia Jam Parfait

Ingredients: Makes 9 servings

Panna Cotta

1 TBSP, 2 tsp Gelatin
1/2 cup Whole Milk
1 TBSP, 2 tsp Matcha Powder
2 cups Whole Milk
1/4 cup Honey
1 Qt Nonfat Vanilla Greek Yogurt

Mixed Berry Jam (1 cup)

1/4 cup Water
3/4 cup Blueberries
1 1/2 tsp Lemon Zest
2 TBSP Lemon Juice
3 TBSP Maple Syrup
3/4 cup Raspberries
3/4 cup Strawberries
2 TBSP Chia Seeds

Directions:

1. To make the mixed berry chia jam, combine water, blueberries, lemon zest, lemon juice, maple syrup, raspberries and strawberries in a pot. Cook over medium heat until berries let out their juices. Puree fruit with immersion blender. Add chia seeds to jam and return to heat. Simmer for 1 minute or just until chia seeds have softened. Chill, allow to thicken.
2. Whisk gelatin into ½ cup milk. Allow mixture to sit at room temp for 10 minutes.
3. Combine matcha, honey and 2 cups milk in a pot. Bring up to a light simmer.
4. Remove pot from the heat. If there are still lumps of matcha powder, blend mixture slightly with an immersion blender.
5. Whisk yogurt into milk/gelatin mixture. Combine yogurt mixture into hot matcha mix.
6. Set out 9 fl. oz. cups or small bowls. Portion 6 fl. oz. of matcha yogurt mixture into each cup. Cover cups with plastic wrap and allow panna cotta to set up in the refrigerator for 2 hours or until firm and chilled.
7. Once set, top each panna cotta with 2 TBSP of mixed berry jam.

Serving Size: 
9 dessert dishes

Nutritional Information:
Per serving: 200 calories, 3 g fat, 1.5 g saturated fat, 0 g cholesterol, 70 mg sodium, 31 g carbohydrates, 3 g fiber, 28 g sugar, 12 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group