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.
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
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.
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