This 6-ingredient Matcha Panna Cotta, is rich, creamy, and loaded with green tea flavours! There's nothing like this velvety dessert!
Yes, it's true. There's nothing better than a bite of creamy, velvety, smooth panna cotta at any time of year! And it's amazing how a handful of basic and simple ingredients can create such a rich and sophisticated dessert. This creamy Matcha Panna Cotta is my version of this classic Italian dessert for matcha lovers out there!
This Matcha Panna Cotta recipe requires only 6 ingredients, minimal preparation time, and no special techniques. The trick for the perfect panna cotta lies in the ratio of cream and milk to gelatin. All you need to do is to simmer the cream and milk, add the matcha and gelatin, and allow to set!
Panna Cotta is a great make-ahead dessert. You can prepare it a day (or two) ahead, and just let it sit in the fridge until ready to serve! This Green Tea Panna Cotta It's perfect at any time of year and can be topped up with desiccated coconut, black sesame seeds, or a dusting of matcha powder.
Ingredients and Variations
Cream - Use heavy cream (or whipping cream). The higher the fat content, the richer the panna cotta will be.
Milk - You can use semi-skimmed or whole milk for this recipe. Whole milk will give you a richer panna cotta. Use semi-skimmed milk to cut down a few calories.
Gelatin - You can use either gelatin powder or gelatin leaves. I've made panna cotta many times and highly recommend using powdered gelatin to achieve the perfect ratio and panna cotta consistency.
Powdered gelatin needs to be bloomed in a few tablespoons of cold water before adding to the panna cotta. You should never boil the gelatin.
Sugar - You'll need a few tablespoons of caster or granulated sugar for sweetening the matcha panna cotta.
Matcha - Use high-quality ceremonial-grade matcha for the best flavor and color. Make sure to whisk the matcha well into the cream to avoid the formation of any lumps.
Vanilla Extract - Use good quality vanilla extract for flavoring.
How to Make Matcha Panna Cotta
This simple dessert requires a few simple steps and at least 4 hours of refrigeration time.
- Bloom the Gelatin
Add 2-3 tablespoons of cold water (or milk) to a small bowl and sprinkle the powdered gelatin on the surface of the water. Allow to set for 5-7 minutes - this is called "blooming". Gelatin blooming is important to ensure a smooth panna cotta consistency. Do not use hot water.
If using gelatin leaves, submerge the leaves in a bowl of cold water and allow to sit for 5-7 minutes. Then, remove the leaves from the water and squeeze out any excess moisture before adding to warmed cream - do not add the extra water.
- Heat Cream and Milk
Place the milk, cream, granulated sugar, and vanilla extract in a medium saucepan.
Warm the mixture on medium heat, stirring frequently until the mixture just begins to simmer. You'll notice a few bubbles at the side or in the center of the mixture. Remove from heat. You should not over-heat the mixture.
- Add Matcha
Whilst the mixture is still warm, whisk in the matcha powder. Whisk well and vigorously until the matcha dissolves (and there are no lumps) and the mixture turns green. Do not use a fork or spoon for this step.
- Add Gelatin
Stir in the bloomed gelatin to the warm mixture (If the mixture has cooled down, re-heat it slightly). Stir well until all gelatin dissolves. There should be no chunks or pieces of gelatin left.
If you notice lumps of matcha, pour the mixture through a fine-mesh sieve to get rid them.
- Chill to Set
Allow the mixture to cool slightly (5-10 minutes), then divide between 5-6 serving glasses. You can also use panna cotta molds, but make sure to grease these well with butter or cooking spray.
Cover the glasses/molds with cling film or plastic wrap.
Transfer the panna cotta to a refrigerator and chill for at least 4-5 hours, or until set. You can also allow to set overnight.
The consistency of the set panna cotta should be just firm but smooth, and the center should wobble or quiver gently when the glass is touched.
If using panna cotta molds, dip these into some warm water for a few seconds, then transfer to a serving plate.
Before serving, top the panna cotta with black sesame seeds, desiccated coconut, fresh mint leaves, or a dusting of matcha.
Tips for the Best Panna Cotta
- Measure your ingredients - especially the liquids - using a measuring jug.
- Bloom the gelatin - this is really important to get a smooth and creamy panna cotta consistency.
- Do not boil the milk and cream - stir frequently and watch the mixture. Remove from heat once it just begins to simmer.
- Make sure the gelatin dissolves completely - stir in the gelatin whilst the mixture is still warm and make sure no lumps remain in the mixture.
- Use high-quality matcha for the best taste and vibrant green color.
- Cover the panna cotta glasses/ramekins with plastic/cling film to prevent a skin/crust from forming.
How to Store Panna Cotta
Store Matcha Panna Cotta covered, in a refrigerator for up to 2 days.
This beautiful dessert can also be made ahead and chilled (for up to 2 days before serving).
Other Matcha Recipes
Matcha Panna Cotta
- 360 mL heavy cream
- 360 mL milk semi-skimmed or whole
- 3 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 2-3 tsp. matcha + extra for dusting
- 2¼ tsp. gelatin powder in 3 tbsp. cold water (see notes)
- 1 tsp. matcha powder
- 1-2 tsp. desiccated coconut
- 1 tsp. black sesame
- 6 fresh mint leaves
- Bloom gelatine: Place 3 tbsp. cold water in a small bowl. Sprinkle gelatin powder over water and allow to sit for 5-7 minutes.(If using gelatin leaves, submerge the leaves in a bowl of cold water and allow to sit for 5-7 minutes. After 5-7 minutes, remove the leaves from the water and squeeze out any excess moisture before adding to warmed cream - do not add the extra water).
- Whilst gelatine is blooming, place heavy cream, sugar, milk, and vanilla extract in a medium-sized saucepan on medium heat, stirring frequently. Remove from heat as soon as the mixture just begins to simmer (you will see a few bubbles at the side of the saucepan).
- Add matcha powder to the warm cream mixture. Whisk well and vigorously to dissolve any lumps. Do not use a spoon or fork for this step.
- While the mixture is still warm, add gelatin mixture (or leaves) and stir well to incorporate, making sure all gelatine is dissolved. Pour the mixture through a fine mesh sieve if matcha clumps are still present.
- Allow the mixture to cool slightly, then divide between 6 serving glasses. You can also use panna cotta molds (brush these with melted butter/cooking spray before using).
- Cover the tops of the glasses with plastic wrap and transfer to a refrigerator to chill for 4-5 hours or until set. The consistency should be just firm but smooth, and the center of the panna cotta should wobble or quiver gently when the glass is touched.
- Once set and before serving, dust with matcha powder, desiccated coconut and black sesame seeds as desired. Top with fresh mint leaves.Note: If using panna cotta molds, dip these for a few seconds in a bowl of hot water, then transfer to a plate.