Ricotta and Matcha Panna Cotta with Candied Ginger

In a small bowl, sprinkle gelatin powder over cold water. Let stand for 5 minutes to bloom.

In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling.

Remove the saucepan from the heat. Whisk in the bloomed gelatin until completely dissolved.

In a blender or food processor, combine the ricotta cheese and matcha powder. Blend until smooth and creamy.

Slowly pour the warm cream mixture into the blender with the ricotta and matcha, blending until fully combined and smooth.

Pour the panna cotta mixture into four ramekins. Cover each ramekin with plastic wrap, pressing gently on the surface to prevent a skin from forming.

Refrigerate for at least 2 hours, or until the panna cotta is firm and set.

Before serving, top each panna cotta with finely chopped candied ginger.