Silky Matcha Panna Cotta (No-Bake!)

I absolutely love how simple and elegant this matcha panna cotta is. Whenever I want something creamy, smooth, and not too sweet, this is my go-to dessert. It’s also incredibly rewarding to make at home!

A soft, silky matcha dessert I can‘t stop making

I wanted to create a dessert that feels luxurious but is easy enough for anyone to make—and this matcha panna cotta is exactly that. With its vibrant green color, mellow tea flavor, and melt-in-your-mouth texture, it’s perfect for both casual treats and special occasions. Every time I serve it, it gets devoured in no time!

Why you‘ll love this recipe

• Creamy, silky-smooth texture that melts on your tongue
• Real Japanese matcha gives it an earthy, aromatic depth
• Not overly sweet—perfectly balanced
• Looks fancy but is surprisingly easy to make
• Can be made ahead—great for entertaining or meal prep

Ingredients

• 15 g matcha powder — use Japanese matcha for a vibrant green and rich aroma
• 650 g whole milk — 600 g for cooking, 50 g to dissolve matcha
• 50 g granulated sugar — start with 40 g to taste, add more if needed
• 25 g gelatin sheets — soak in cold water for 10 minutes until soft and translucent
• 220 g heavy cream — adds richness, do not substitute with milk

Instructions

1. Make the matcha mixture
   Add 15 g matcha powder to a cup, pour in 50 g milk, and whisk with a hand whisk until completely dissolved and smooth—no clumps.
2. Prepare the milk syrup
   In a saucepan, combine 600 g milk and 50 g sugar. Heat gently over low heat, stirring constantly until the sugar dissolves. Once small bubbles appear at the edges (do not boil), remove from heat.
   Tip: Heat just until small bubbles form—boiling reduces milk nutrients and may cause clumping when gelatin is added.
3. Mix in matcha and gelatin
   Pour the matcha mixture into the warm milk syrup and stir well.
   Squeeze the softened gelatin to remove excess water, then add to the warm milk. Stir until the gelatin is fully dissolved.
   Important: Milk should be 40–50°C (warm, not hot). Too hot will ruin the gelatin‘s ability to set; too cold and it won‘t dissolve.
4. Add cream and strain
   Pour in 220 g heavy cream and gently whisk until combined.
   Strain the entire mixture through a fine sieve once to remove any clumps or bubbles.
   Tip: Straining ensures a silky texture. Use a spoon to scrape the sieve gently to help the liquid pass through.
5. Chill until set
   Pour the mixture into small serving cups, filling about 70–80% full. Lightly tap to release air bubbles.
   Refrigerate for at least 4 hours or overnight until fully set.

Frequently Asked Questions

Can I use gelatin powder instead of sheets?
Yes, but the measurement and bloom method are different. You’ll need to bloom powdered gelatin in cold water (usually 5x the weight of the gelatin). Stick with sheets if possible for this recipe’s accuracy.

Is it okay to use regular green tea powder instead of matcha?
No—regular green tea powder is not as finely milled and lacks the rich aroma and vibrant color that matcha offers. Japanese matcha is best.

Can I make this ahead of time?
Absolutely! You can make it a day in advance. Just keep it refrigerated and covered to prevent it from drying out or absorbing other fridge odors.

How do I make it vegan?
This recipe is dairy-heavy and uses gelatin, so a vegan version would require several substitutions like coconut cream and agar agar, which would significantly change the texture and flavor.

Creamy Matcha Dessert Everyone Will Love

This matcha panna cotta is creamy, delicate, and infused with the earthy aroma of real Japanese matcha. A chilled, no-bake dessert that's elegant and surprisingly easy to make at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chilling Time 4 hours hrs

Course Dessert

Cuisine Indian

Servings 6

Ingredients

  

1x2x3x

• 15 g matcha powder — use Japanese matcha for a vibrant green and rich aroma
• 650 g whole milk — 600 g for cooking 50 g to dissolve matcha
• 50 g granulated sugar — start with 40 g to taste add more if needed
• 25 g gelatin sheets — soak in cold water for 10 minutes until soft and translucent
• 220 g heavy cream — adds richness do not substitute with milk

Instructions

 

Make the matcha mixture

• Add 15 g matcha powder to a cup, pour in 50 g milk, and whisk with a hand whisk until completely dissolved and smooth—no clumps.

Prepare the milk syrup

• In a saucepan, combine 600 g milk and 50 g sugar. Heat gently over low heat, stirring constantly until the sugar dissolves. Once small bubbles appear at the edges (do not boil), remove from heat.
• Tip: Heat just until small bubbles form—boiling reduces milk nutrients and may cause clumping when gelatin is added.

Mix in matcha and gelatin

• Pour the matcha mixture into the warm milk syrup and stir well.
• Squeeze the softened gelatin to remove excess water, then add to the warm milk. Stir until the gelatin is fully dissolved.
• Important: Milk should be 40–50°C (warm, not hot). Too hot will ruin the gelatin's ability to set; too cold and it won't dissolve.

Add cream and strain

• Pour in 220 g heavy cream and gently whisk until combined.
• Strain the entire mixture through a fine sieve once to remove any clumps or bubbles.
• Tip: Straining ensures a silky texture. Use a spoon to scrape the sieve gently to help the liquid pass through.

Chill until set

• Pour the mixture into small serving cups, filling about 70–80% full. Lightly tap to release air bubbles.
• Refrigerate for at least 4 hours or overnight until fully set.

Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.