Matcha Panna Cotta
This silky and creamy Panna Cotta made with matcha green tea makes an impressive yet simple dessert. Serve with fresh whipped cream and black sesame brittle for a soft and crunchy balance.
This post is sponsored by Sur La Table.
Let’s talk matcha… At first I wasn’t totally into it, you know it does have a grassy taste, but I try to think of it as an acquired taste – like whiskey! No one likes whiskey at first.
I do love daily rituals and in Japanese culture matcha is more than just another tea. The matcha green tea ritual is a mindful experience where we take a few minutes to connect with ourselves and in my case, set an intention for the day.
Besides all the physical health benefits it provides, it really helps with my anxiety. So why not add a couple teaspoons to my dessert?
I love panna cottas. They’re creamy, smooth and custard-like, not overly sweet and super easy to make. For this recipe I used ceremonial grade matcha, which has a rich and delicate flavor. This is the kind you’d get to make matcha lattes or to simply enjoy on its own with hot water.
HOW TO MAKE MATCHA PANNA COTTA
I like making my panna cotta the night before so it can chill overnight. It’s really important to get the right milk to gelatin ratio so it can set but still be wobbly without falling apart. I used a combination of milk and heavy cream, a little extra sugar to balance out the pungent tones of the matcha powder and a splash of vanilla for a little warmth.
If you want to plate a panna cotta, remember to grease the ramekins for easy unmolding. The best method to remove a panna cotta is to dip each ramekin into a bowl filled with hot water for 5 seconds. Then invert onto a serving plate. Shake it a bit to loosen if needed. To serve, whip up some fresh whipping cream and top with black sesame brittle.
If you make this matcha panna cotta, leave a comment and rate this recipe! I love hearing from you and of course, if you do make it, don’t forget to also tag me on Instagram! Looking through the photos of recipes you make is the best part of my job!
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Matcha Panna Cotta
- Total Time: 10 minutes
Description
This silky and creamy Panna Cotta made with matcha green tea makes an impressive yet simple dessert. Serve with fresh whipped cream and black sesame brittle for a soft and crunchy balance.
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 2 tsp gelatin
- 1/2 cup granulated sugar
- 2 tsp matcha, ceremonial grade
- 2 tsp vanilla
- Toppings (optional)
- Fresh whipped cream
- Black sesame seed brittle
Instructions
- Lightly grease 4 ramekins and set aside.
- Pour half the milk into a cup and sprinkle the gelatin on top. Stir and allow to bloom.
- In a medium saucepan, over medium-low heat, pour the heavy cream, vanilla, sugar and matcha powder and whisk to combine.
- Pour in bloomed gelatin and cream mixture and stir.
- Continue cooking and whisking occasionally until barely simmering.
- Remove pan from heat and divide cream mixture among 4 ramekins and allow to come to room temperature.
- Chill ramekins, covered, overnight.
- When ready to serve, dip each ramekin into a bowl with hot water for 5 seconds. Invert ramekin onto a serving plate. Top with fresh whipped cream and sesame brittle.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Dessert
- Cuisine: Italian
These look absolutely amazing! I love the addition of the brittle! And I am totally feeling this color scheme…so so beautiful Rosana!
Thanks, Bella!!
Hi Rosana, I’m making this as we speak! The recipe says to bloom the gelatin in half of the milk but I don’t see where the rest of the milk is used up… can you clarify? Thank you!
PS the pictures look wonderful and a black sesame brittle sounds like the perfect accompaniment!
sorry about that! add the remaining milk with the heavy cream (step 3)!
Hi! I did this recipe last night and I see this morning the color of the panna cotta split? Like it’s a nice pale green on the bottom and a darker green on top? It tastes great I just was wondering if I did anything wrong
I’m not sure! I’m thinking you probably didnt whisk the match in enough so it didnt dissolve 100%, or the ramekins weren’t cooled enough before you placed them in the fridge.
Hello,
Interested in switching up the recipe for Sakura powder. Because it is way weaker than Matcha would you recommend more spoons?
I’m not familiar with Sakura powder so I can say for sure!
This would be nice with pink rose petals sprinkles on top for a garnish, making it look delicate and feminine!🌸 rose petals are fragrant & edible!