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Matcha Panna Cotta

This Matcha Panna Cotta, is rich, creamy, and loaded with green tea flavours! There's nothing like this velvety dessert!
Prep Time20 mins
Chill Time5 hrs
Course: Dessert
Cuisine: Italian, Japanese
Keyword: matcha, panna cotta
Servings: 6
Calories: 292kcal

Ingredients

  • 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
  • tsp. gelatin powder in 3 tbsp. cold water (see notes)

Topping (Optional)

  • 1 tsp. matcha powder
  • 1-2 tsp. desiccated coconut
  • 1 tsp. black sesame
  • 6 fresh mint leaves

Instructions

  • 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.

Notes

If using gelatine leaves, use 2 gelatine leaves for each tsp. of gelatin powder (you will need 4½ gelatine leaves for this recipe).

Nutrition

Calories: 292kcal | Carbohydrates: 13g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 55mg | Potassium: 145mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1109IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg