This Matcha Panna Cotta, is rich, creamy, and loaded with green tea flavours! There's nothing like this velvety dessert!
Cuisine: Italian, Japanese
Keyword: matcha, panna cotta
360mLmilksemi-skimmed or whole
2-3tsp.matcha+ extra for dusting
2¼ tsp.gelatin powderin 3 tbsp. cold water (see notes)
6fresh 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.
If using gelatine leaves, use 2 gelatine leaves for each tsp. of gelatin powder (you will need 4½ gelatine leaves for this recipe).