This velvety smooth Matcha Panna Cotta is an easy, elegant dessert that balances bitter, sweet, and earthy notes from matcha green tea powder. Simple to make yet impressive on the plate, it’s a great option for a dinner party or a quiet treat at home.
I’m sharing the third installment of my Tea Infused Panna Cotta series. If you enjoy tea-flavored desserts, this recipe fits right in with the others in the series and is easy to adapt to your personal taste.
About Matcha Panna Cotta
Panna cotta is deceptively simple: despite its fancy-sounding name, it requires only a handful of ingredients and minimal technique. This version combines whole milk, heavy cream, sugar, matcha powder and gelatin to create a rich, creamy custard with a gentle wobble and a silken texture. Gelatin sets the mixture so it holds its shape while still melting smoothly on the tongue.
Matcha introduces a distinctive earthy bitterness that softens with the cream and sugar, resulting in a flavor reminiscent of a matcha latte transformed into a dessert. Many people enjoy matcha not only for its flavor but because it contains antioxidants. I prefer to think of this panna cotta as an indulgent treat with the added nuance of green tea rather than a health food.
This recipe is ideal for making ahead: prepare it the day before your event and refrigerate until set. You can serve panna cotta directly from the ramekin with a spoon, or unmold it onto a plate for a more refined presentation. For easy unmolding, lightly grease the inside of the molds with a neutral oil and wipe most of it away so a thin film remains. To release panna cotta from a mold, briefly dip the bottom of the mold into hot water for about five seconds, then invert onto a plate and slide a knife around the edge if needed. Serve chilled with seasonal fruit or a small dollop of whipped cream.
More Matcha Recipes
If you love matcha, you might also enjoy these other matcha desserts and baked goods:
- Eggless Matcha Tiramisu Cake
- Poured Matcha Tiramisu
- Matcha Cupcakes with Whipped Matcha White Chocolate Ganache
- Matcha Tres Leches Cake
- Tofu Matcha White Chocolate Mousse
- Matcha Scones
Matcha Panna Cotta
Ingredients
- 1/2 cup (120 ml) whole milk
- 2 cups (480 ml) heavy cream
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon matcha powder
- 3 sheets gelatin (or equivalent powdered gelatin)
- 1/2 tsp vanilla extract
Instructions
- If you plan to unmold the panna cotta, lightly grease the inside of the molds with a small amount of vegetable oil and wipe out most of the oil so only a thin film remains. If serving in ramekins, you can leave them uncoated.
- Soak the gelatin sheets in cold water until soft, then set aside.
- In a medium saucepan, combine the milk, heavy cream, sugar, and matcha powder. Heat gently until the mixture reaches a simmer—do not let it boil. Remove from the heat.
- Squeeze the excess water from the softened gelatin sheets and whisk the gelatin into the warm cream mixture until fully dissolved. Stir in the vanilla extract.
- Strain the mixture through a fine sieve to remove any clumps of matcha or gelatin. Pour evenly into prepared molds or ramekins.
- Refrigerate until fully set, at least 4 hours or overnight.
- To unmold, dip the bottom of each mold in hot water for about 5 seconds, slide a knife around the edge, and invert onto a plate. Serve chilled with fresh fruit or a small spoonful of cream.
Nutrition (per serving)
Serving: 1 serving | Calories: 496 kcal | Carbohydrates: 18 g | Protein: 8 g | Fat: 45 g | Saturated Fat: 28 g | Sugar: 18 g