Green Tea White Chocolate Panna Cotta
Learn how to make café-style Matcha White Chocolate Panna Cotta at home. A stunning layered dessert that’s surprisingly easy!
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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