Matcha Panna Cotta
About This Dish
Panna cotta is one of those desserts that sounds fancy but is actually really easy to make. It's just cream, sugar, and gelatin, but when you add matcha, it becomes something special. The matcha gives it this earthy, slightly bitter flavor that cuts through the richness of the cream, and the texture is incredible—smooth and silky, like custard but lighter. I make this when I want something that feels indulgent but isn't too heavy, or when I'm having people over and want to impress them without spending all day in the kitchen. It's the kind of thing that makes you feel sophisticated, even if you're just eating it in your pajamas.
Flavors
Nutrition Information
Ingredients
- Heavy cream
- Milk
- Sugar
- Matcha powder
- Gelatin
- Vanilla extract
- Optional: honey, fresh berries
Instructions
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1
Bloom your gelatin. Sprinkle it over cold water and let it sit for about 5 minutes until it's soft and spongy.
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2
Heat cream and milk together in a saucepan over medium heat. You want it warm but not boiling.
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3
Whisk in sugar and matcha powder. Make sure the matcha is fully dissolved—you don't want lumps.
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4
Add the bloomed gelatin and stir until it's completely dissolved. Add vanilla extract.
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5
Strain the mixture through a fine mesh sieve to get rid of any lumps or undissolved matcha.
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6
Pour into ramekins or glasses. Let them cool to room temperature, then cover and chill in the fridge for at least 4 hours, or overnight.
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7
When you're ready to serve, you can unmold them by running a knife around the edge and inverting them onto a plate, or just serve them in the glasses.
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8
Top with fresh berries, a drizzle of honey, or just eat them plain. They're good either way.
Cooking Tips
- Use good quality matcha. The better the matcha, the better the flavor. Cheap matcha can be bitter and unpleasant.
- Don't skip the straining step. It makes the texture super smooth and gets rid of any matcha lumps.
- Let it chill for at least 4 hours. If you try to unmold it too early, it won't hold its shape.
- If you want it less rich, you can use half and half instead of heavy cream, but it won't be quite as silky.
Quick Summary
Bloom gelatin, heat cream with matcha and sugar, dissolve the gelatin, then strain and chill until set in individual molds.
