This matcha panna cotta is a silk-smooth, no-bake dessert with gentle green tea notes and a soft vanilla aroma. It takes just minutes on the stove, then chills to a delicate, custardy wobble. Serve in glasses or unmold onto plates, finished with fresh berries and a thread of honey.
Ingredients
- Heavy cream — 1 2/3 cups (400 ml)
- Whole milk — 1/2 cup minus 1 tbsp (100 ml)
- Granulated sugar — 2 oz (60 g)
- Matcha powder — 2 tsp
- Unflavored powdered gelatin — 1 tbsp (10 g)
- Cold water (to bloom gelatin) — 3 tbsp + 1 tsp (50 ml)
- Vanilla extract — 1 tsp (or seeds from 1/2 vanilla bean)
- Fine sea salt — a pinch
- Fresh berries — about 3/4 cup (100 g), for serving (optional)
- Honey or maple syrup — 1 tbsp, for serving (optional)
Step-by-Step Recipe
- Bloom the gelatin: sprinkle it over the cold water and let stand for 10 minutes.
- Sift the matcha, then whisk it with 2–3 tbsp warm milk (taken from the measured milk) to form a perfectly smooth paste.
- In a saucepan, combine the cream, remaining milk, sugar, vanilla, and a pinch of salt. Warm over medium heat until you see the first tiny bubbles around the edges—do not let it boil.
- Remove from the heat and whisk in the bloomed gelatin until fully dissolved.
- Whisk in the matcha paste until the mixture is uniform. For an ultra-silky texture, strain through a fine-mesh sieve.
- Divide among molds or glasses. Cool to room temperature, cover, and refrigerate for at least 4 hours, until softly set.
- Serve well-chilled, topped with berries and a drizzle of honey. To unmold, briefly dip the mold in warm water for 5–10 seconds, then invert onto a plate.
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Fat | 36 g |
| Saturated Fat | 22 g |
| Carbohydrates | 18 g |
| Sugars | 16 g |
| Fiber | 0 g |
| Protein | 6 g |
| Sodium | 55 mg |
| Cholesterol | 110 mg |
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Tips & Variations
- Don’t let the cream–milk mixture boil: boiling can weaken gelatin and lead to a grainy texture.
- Use culinary-grade matcha and always sift it—your panna cotta will be brighter and cleaner in flavor.
- Adjust sweetness to taste: for a dessert-leaning profile, increase sugar to 2 1/2–2 2/3 oz (70–75 g).
- Two-tone look: pour half of the base without matcha and chill 20–30 minutes; then top with the matcha layer, tilting the glasses for a striking diagonal.
- Vegetarian alternative: swap the gelatin for about 1/2 tsp agar-agar powder (1.5–2 g). Bring the dairy mixture to a full boil and simmer 1–2 minutes to activate agar. The set will be firmer.
How to Serve
- With Thai/Japanese flair: garnish with mango, fresh mint, and a sprinkle of sesame.
- For gentle acidity: serve with a berry coulis or a citrus sauce.
- Texture contrast: add crushed pistachio praline or crisped rice for crunch.
Storage
- Cover and refrigerate for up to 3 days.
- Do not freeze: thawing will make the texture loose and watery.
- For transport, use lidded cups; add sauces and garnishes just before serving.
Frequently Asked Questions
- Can I replace gelatin with agar-agar? Yes. Use about 1/2 tsp agar-agar powder (1.5–2 g), dissolve it in the milk, bring to a boil and simmer 1–2 minutes, then combine with the cream. It sets faster and firmer.
- Why didn’t my panna cotta set? Most often the mixture boiled or the gelatin amount was too low. Use precise ratios and keep the dairy below a boil.
- How do I avoid matcha clumps? Always sift, then make a paste with a little warm milk before whisking into the base.
- Can I make it lighter? Yes. Swap some cream for milk (for example, 1 1/4 cups cream + 3/4 cup milk). The texture will be softer and less rich.