My Matcha White Chocolate Panna Cotta is a elegant, no-bake dessert with a creamy matcha base and a rich white chocolate ganache top. A stunning make-ahead treat!
My Layered Matcha White Chocolate Panna Cotta
When it comes to making desserts like cakes, cheesecakes, mochi, and tarts, I simply can’t leave out matcha. Its earthy bitterness and vibrant green color make it one of my go-to ingredients, and over time, I’ve created so many treats with it.
Some of my favorites include Chocolate Matcha Mochi Cheesecake Bites, Matcha Tiramisu Egg Tarts, No-Bake Matcha Mochi Bites, Chocolate Matcha Tart, Strawberry Matcha Lava Cake, and even a Strawberry Matcha Basque Cheesecake.
But if there’s one dessert that has truly become a tradition in my home, it’s panna cotta.
This Italian classic is smooth, creamy, and elegant, and I think it’s one of the most versatile desserts I’ve ever made.
My family loves it so much that I promised them I’d create a whole collection of panna cotta recipes. So far, I’ve made:
- Foolproof Lemon Panna Cotta
- Silky Matcha Panna Cotta
- Silky Jasmine Panna Cotta
- Creamy Mango Panna Cotta
- Coconut Panna Cotta
- Chocolate Panna Cotta
Each version has its own personality, but they all share that luscious, melt-in-your-mouth texture that makes panna cotta unforgettable.
And now, I’ve combined two of my biggest dessert loves into one: Matcha Panna Cotta with a White Chocolate Layer. It’s a match made in dessert heaven—refined yet comforting, simple yet luxurious.
Why you‘ll love this recipe
- Elegant & Impressive: The beautiful green layers make it look like it came from a professional patisserie.
- No Baking Required: Everything comes together on the stovetop, then the fridge does all the work.
- Rich & Balanced Flavor: The earthy matcha and sweet white chocolate complement each other perfectly.
- Perfect Make-Ahead Dessert: It needs to chill for hours, making it ideal for preparing ahead of a party or gathering.
- Silky Smooth Texture: Straining the mixtures ensures both layers are luxuriously lump-free.
Ingredients:
For the Matcha Panna Cotta (Bottom Layer):
- 450g whole milk, divided
- 35g fine sugar
- 10g high-grade matcha powder (e.g., Uji matcha)
- 10g gelatin sheets
- 200g heavy cream (animal-based, ≥30% fat), at room temperature
For the Matcha White Chocolate Ganache (Top Layer):
- 100g white chocolate, chopped (≥30% cocoa butter)
- 120g heavy cream (animal-based, ≥30% fat), at room temperature
- 15g high-grade matcha powder
- 10g additional matcha powder, for dusting
Note on Ingredients:
- Matcha Powder: Use a high-quality culinary-grade matcha for the best color and flavor. Lower-quality matcha can be bitter and will yield a dull color.
- Gelatin Sheets: These provide the clearest set and smoothest texture. If you must substitute with powder, use 15g of gelatin powder dissolved in 50g of cold water.
- White Chocolate: Choose a good-quality baking bar that contains cocoa butter. Avoid “compound chocolate” or “coating chocolate,” as they contain other fats and will not melt as smoothly.
- Temperature: Having the heavy cream at room temperature is crucial to prevent the chocolate from seizing when making the ganache.
Instructions
Prep Ingredients
Soak 10g gelatin sheets in ice water for 5–8 minutes until soft and elastic. Drain and set aside.
Sift 10g matcha powder into a small bowl. Add 50g hot milk (60–70℃) and whisk until smooth with no lumps. Let cool to room temperature.
Make the Matcha Panna Cotta
In a saucepan, heat 400g milk with 35g sugar over low heat until sugar dissolves. Do not boil. Remove from heat.
Strain in the cooled matcha mixture and stir well.
Add the softened gelatin sheets, stirring until dissolved. Mix in 200g heavy cream until smooth.
Strain once through a fine sieve for a silky finish. Pour into pudding cups and chill for at least 4 hours until fully set.
Make the Matcha White Chocolate Layer
Melt 100g white chocolate with 15g sifted matcha powder using a double boiler (place the bowl over a pot of hot water at about 50℃). Stir until smooth and fully combined.
Add 120g heavy cream and mix until silky. Cool to room temperature.
Pour gently over the set panna cotta layer. Chill another 15 minutes until firm.
Decorate & Serve
Before serving, dust the top with the remaining 10g matcha powder. Enjoy chilled.
Frequently Asked Questions
Can I use dark chocolate instead of white chocolate?
You can, but it will create a very different dessert. The white chocolate provides sweetness that balances the matcha’s bitterness. Using dark chocolate will result in a much less sweet, more intensely bitter flavor profile.
Why did my ganache become grainy?
This is called “seizing” and usually happens if the cream was too cold when added to the chocolate, or if a drop of water got into the chocolate while melting. Ensuring your cream is at room temperature and that your bowl is completely dry can prevent this.
How long will this keep in the fridge?
The assembled desserts can be kept covered in the refrigerator for up to 3 days. The matcha dusting garnish is best added right before serving.
Green Tea White Chocolate Panna Cotta
Ingredients
For the Matcha Panna Cotta (Bottom Layer):
- 450 g whole milk divided
- 35 g fine sugar
- 10 g high-grade matcha powder e.g., Uji matcha
- 10 g gelatin sheets
- 200 g heavy cream animal-based, ≥30% fat, at room temperature
For the Matcha White Chocolate Ganache (Top Layer):
- 100 g white chocolate chopped (≥30% cocoa butter)
- 120 g heavy cream animal-based, ≥30% fat, at room temperature
- 15 g high-grade matcha powder
- 10 g additional matcha powder for dusting
Instructions
Prep Ingredients
- Soak 10g gelatin sheets in ice water for 5–8 minutes until soft and elastic. Drain and set aside.
- Sift 10g matcha powder into a small bowl. Add 50g hot milk (60–70℃) and whisk until smooth with no lumps. Let cool to room temperature.
Make the Matcha Panna Cotta
- In a saucepan, heat 400g milk with 35g sugar over low heat until sugar dissolves. Do not boil. Remove from heat.
- Strain in the cooled matcha mixture and stir well.
- Add the softened gelatin sheets, stirring until dissolved. Mix in 200g heavy cream until smooth.
- Strain once through a fine sieve for a silky finish. Pour into pudding cups and chill for at least 4 hours until fully set.
Make the Matcha White Chocolate Layer
- Melt 100g white chocolate with 15g sifted matcha powder using a double boiler (place the bowl over a pot of hot water at about 50℃). Stir until smooth and fully combined.
- Add 120g heavy cream and mix until silky. Cool to room temperature.
- Pour gently over the set panna cotta layer. Chill another 15 minutes until firm.
Decorate & Serve
- Before serving, dust the top with the remaining 10g matcha powder. Enjoy chilled.
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