Matcha Panna Cotta
This velvety smooth Matcha Panna Cotta is a super easy dessert with bitter, sweet, and earthy flavor from matcha green tea powder. This stunning yet simple dessert is sure to impress.
Hello everyone, I am back making the series of tea-infused panna cotta. This recipe is actually my third edition after Rose Infused Panna Cotta and Honey Chamomile Panna Cotta. Be sure to check them out!
About Matcha Panna Cotta
What I love the most about making panna cotta is how simple and easy it is, even though the name sounds kind of foreign and fancy. It includes very few basic ingredients and is basically a mixture of cream, milk, sugar, vanilla, matcha powder, as well as gelatin. The gelatin sheets set the mixture and create a firm silky creamy smooth texture which jiggles whenever you touch it, while still being soft enough to readily melt in your mouth.
The addition of matcha gives distinct earthy bitterness to this beautiful dessert. The taste of Matcha Panna Cotta is like a matcha latte but in dessert form. In addition, matcha powder is packed with antioxidants and comes with many health benefits. Matcha powder is a natural detoxifier, it calms and relaxes the body, boosting the metabolism and increasing energy levels, as well as a potent supporting the immune system.
You will just love this gorgeously creamy panna cotta recipe. It is so simple to prepare and wonderful for serving to guests. It could be made in advance. You can either turn them out of the molds onto a plate or just spoon it right from the ramekin. 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 it onto a serving plate. If the panna cotta does not unmold right away, shake it lightly to loosen it.
Matcha Panna Cotta
This velvety smooth Matcha Panna Cotta is a super easy dessert with bitter, sweet, and earthy flavor from matcha green tea powder.
- 1/2 cup whole milk (120 ml)
- 2 cups heavy cream (480 ml)
- 1/4 cup granulated sugar (50 gr)
- 1 tbsp matcha powder
- 2 sheets gelatin
- 1/2 tsp vanilla extract
If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil and use a paper towel to wipe out most of the oil, leaving only a light residue. Otherwise, you can leave them uncoated.
Soak the gelatin sheet in cold water until soft. Set aside.
In a medium saucepan, heat milk, heavy cream, sugar, and matcha powder until simmer (do not boil). Remove from the heat.
Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted. Stir in the vanilla extract.
Strain the mixture through a fine sieve and pour evenly among the prepared molds. Refrigerate until set for at least 4 hours or overnight.
To remove from the mold, dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate.
Best served cold with some seasonal fruits.