I love how matcha brings its vibrant green color and earthy flavor to desserts, and this Matcha Panna Cotta is no exception. It’s smooth, creamy, and perfect for matcha lovers like me.
What is Matcha Panna Cotta
Matcha Panna Cotta is a silky, creamy Italian dessert infused with the vibrant and earthy flavor of matcha (green tea powder).
The term “panna cotta” translates to “cooked cream” in Italian, and the dessert is typically made by blending cream, milk, sugar, and gelatin to create a smooth and delicate pudding-like texture.
Creamy Matcha Panna Cotta
Panna Cotta has always been one of my favorite desserts, thanks to its silky, melt-in-your-mouth texture and simplicity.
As a matcha lover, I’m always looking for ways to incorporate its earthy, slightly bitter flavor into my recipes.
Over the years, I’ve shared many matcha-inspired creations, such as Matcha Mochi Cookies and Matcha Swiss Roll, each showcasing the versatility of this vibrant green ingredient.
For me, making Matcha Panna Cotta combines the best of both worlds—the creamy richness of panna cotta and the bold, aromatic flavor of matcha.
It’s a dessert that feels luxurious yet is surprisingly simple to prepare, making it perfect for both casual evenings and special occasions.
Why You‘ll Love This Recipe
- Simple and Elegant: With just a few ingredients, you can create a stunning dessert that looks like it came from a high-end patisserie.
- Matcha Lover‘s Dream: The deep matcha flavor pairs beautifully with the creamy texture.
- Customizable Presentation: Add your favorite toppings or keep it minimal with whipped cream and a dusting of matcha powder.
Ingredients
- 350g milk
- 40g sugar (for the milk mixture)
- 10g matcha powder + 5g (for sprinkling on top)
- 150g heavy cream (for the panna cotta) + 40g (for whipped cream decoration)
- 15g gelatin sheets
- 4g sugar (for whipping the cream)
Instructions
1. Making the Matcha Milk Mixture
- Pour 350g milk into a saucepan. Add 40g sugar and heat over low heat, stirring constantly, until the edges of the milk begin to bubble slightly. Remove from heat to avoid scorching.
- In a small bowl, mix 10g matcha powderwith 20–30ml of the warm milk. Stir quickly to dissolve the matcha into a smooth paste.
- Pour the matcha paste into the remaining milk, stirring well to create the matcha milk mixture.
2. Preparing and Mixing Gelatin Sheets
- Soak 15g gelatin sheets in cold water for 5–10 minutes until softened.
- Squeeze out excess water and add the softened gelatin to the warm matcha milk mixture, stirring until fully dissolved.
3. Completing the Panna Cotta Mixture and Chilling
- Add 150g heavy cream to the matcha milk mixture, stirring until smooth.
- Strain the mixture 2–3 times to remove impurities and bubbles for a silky texture.
- Pour the mixture into containers and refrigerate for about 3 hours, or until set.
4. Preparing the Decoration
- Combine 40g heavy creamand 4g sugar in a bowl. Whip the cream with a hand mixer, starting at low speed to dissolve the sugar, then increasing to high speed. Whip until thick and yogurt-like.
- Once the panna cotta is set, wrap the container with a warm towel briefly to loosen it, then gently invert onto a plate.
- Drizzle the whipped cream over the panna cotta and sift 5g matcha powder on top for decoration.
Notes
- Avoid Overheating the Milk: Heating the milk too much can affect the flavor and texture. Stop as soon as you see small bubbles at the edges.
- Straining the Mixture: Don’t skip this step—it ensures the panna cotta is free of lumps and air bubbles for a smoother result.
Frequently Asked Questions
Q: Can I use matcha powder substitutes?
A: Matcha powder is essential for the authentic flavor of this recipe, so I wouldn’t recommend substitutes.
Q: Can I use gelatin powder instead of sheets?
A: Yes, you can. Use an equivalent amount (about 7.5g) and dissolve it in water before adding to the milk mixture.
Q: How long can I store Matcha Panna Cotta?
A: It can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh.
Q: What can I use instead of whipped cream for decoration?
A: You can use fresh fruit, a drizzle of condensed milk, or even leave it plain with just the matcha powder dusting.
Creamy Matcha Panna Cotta
Ingredients
- 350 g milk
- 40 g sugar for the milk mixture
- 10 g matcha powder + 5g for sprinkling on top
- 150 g heavy cream for the panna cotta + 40g (for whipped cream decoration)
- 15 g gelatin sheets
- 4 g sugar for whipping the cream
Instructions
Making the Matcha Milk Mixture
- Pour 350g milk into a saucepan. Add 40g sugar and heat over low heat, stirring constantly, until the edges of the milk begin to bubble slightly. Remove from heat to avoid scorching.
- In a small bowl, mix 10g matcha powderwith 20–30ml of the warm milk. Stir quickly to dissolve the matcha into a smooth paste.
- Pour the matcha paste into the remaining milk, stirring well to create the matcha milk mixture.
Preparing and Mixing Gelatin Sheets
- Soak 15g gelatin sheets in cold water for 5–10 minutes until softened.
- Squeeze out excess water and add the softened gelatin to the warm matcha milk mixture, stirring until fully dissolved.
Completing the Panna Cotta Mixture and Chilling
- Add 150g heavy cream to the matcha milk mixture, stirring until smooth.
- Strain the mixture 2–3 times to remove impurities and bubbles for a silky texture.
- Pour the mixture into containers and refrigerate for about 3 hours, or until set.
Preparing the Decoration
- Combine 40g heavy creamand 4g sugar in a bowl. Whip the cream with a hand mixer, starting at low speed to dissolve the sugar, then increasing to high speed. Whip until thick and yogurt-like.
- Once the panna cotta is set, wrap the container with a warm towel briefly to loosen it, then gently invert onto a plate.
- Drizzle the whipped cream over the panna cotta and sift 5g matcha powder on top for decoration.