Matcha Panna Cotta
One thing you may not know about me is that I am a big matcha fan. When we visited Japan a few months ago, I made sure to try every possible and impossible matcha dessert, and now I’m recreating them. This matcha panna cotta is delicate, with a beautiful, vibrant green color and a light, earthy umami flavor. It takes just 30 minutes to make and uses only 5 ingredients.
This matcha panna cotta looks like a stunning, exquisite dessert, but actually it’s so easy to make. The best tip I can give you is to use high-quality ceremonial-grade matcha; it will make or break this dessert. I like to add a vanilla bean, but you can skip it if you want to focus on the prominent green tea flavor. I prefer serving it with strawberry whipped cream and strawberry sauce.
Table of contents
Sometimes the simplest desserts stick in your mind, and we want to recreate them again and again. This luxuriously smooth matcha panna cotta, made with Greek yogurt, is creamy and rich, yet perfectly balanced by sweet, fluffy berry whipped cream. If you are a fan of strawberry matcha, then this panna cotta with strawberry whipped cream should be on your must-try list.
Why you will love this recipe
- Easy to make: With just a handful of basic ingredients and a few steps, I can have a unique dessert that will “wow” my guests. I don’t need any fancy tools, just a pot and a whisk.
- It is so fast: It only takes me 10 to 15 minutes to whip this up. The longest part is waiting for it to chill. That is why I make it the night before, so it’s ready the next day. The longer it chills, the better it will be.
- Not too sweet: I love that it is not too sweet, so it is more pleasing to the adult palate. This is especially good since it is caffeinated, and I prefer to serve it to my adult friends and family.
- Versatile: You can also serve it with decaffeinated tea, different kinds of fruit, or make it sugar-free.
What you will need
- Wet ingredients: Cream is one of the most important ingredients because it gives the dessert its delicate, velvety smoothness. Greek yogurt lightens the cream a bit, adds a little tanginess, and lowers the fat. I also use ice-cold water for the gelatin sheets to ensure they soften evenly without fully dissolving. I don’t want to lose any gelatin down the drain when removing the excess water. Strawberry whipped cream on top adds a bright, fruity taste and a striking visual appeal that makes the dessert look elegant.
- Dry ingredients: I use gelatin sheets because they produce a clearer, smoother panna cotta with less excess water, since you can squeeze them to drain. Ceremonial matcha powder provides a smooth texture, vibrant emerald color, and delicately sweet flavor without bitterness.
- Seasonings: Caster sugar is perfect for panna cotta because its extra-fine crystals dissolve instantly, giving a smoother texture without boiling.
How to prepare
Soak the gelatin: First, I soak the gelatin sheets in ice-cold water for 5 minutes, then add the Greek yogurt to a large bowl.
Heat: I add the sugar to a saucepan and sift the matcha over it. Pour in the cream and place the pan over low heat. Whisk well to combine, bring to a simmer, remove from the heat, and whisk in the matcha powder.
Add the gelatin: Squeeze the excess water from the gelatin sheets and whisk them into the matcha mixture until smooth. Then strain the mixture through a sieve into the yogurt bowl, a little at a time, whisking well to keep it from separating.
Chill overnight: When it is completely smooth, I scoop it into glasses and chill it overnight, or for at least 4 hours.
Serve with garnish: Before serving, I top the panna cotta with strawberry whipped cream and sprinkle a bit of matcha powder on top.
Expert tip
Letting the gelatin bloom properly
The most important thing about blooming gelatin for panna cotta is the water temperature. It must be ice cold. If the water is too hot, it will destroy the protein, and it won’t set. Then, let it soak for at least 5 minutes to hydrate. It should swell and soften when it is ready.
More tips to consider:
- Use gelatin sheets instead of granules for the smoothest, shiniest panna cotta.
- Don’t forget to squeeze excess water from the gelatin sheets before adding them to the milk mixture.
- If using molds, lightly oil them so the panna cotta doesn’t stick. Then, dip the bottom in hot water before serving.
- Always strain the cream mixture before pouring it into the glasses or molds to avoid any undissolved gelatin.
- Don’t let the cream get too hot. When you see little bubbles forming around the edges of the pan, stop heating. Never let it boil.
Recipe variations and add-ins:
- Add fruit: To make this even more delicious and fruity, I sometimes add my homemade strawberry pie filling on top. It’s easy to make with just berries, lemon, sugar, and Jell-O, and it takes only 20 minutes.
- Chocolate matcha panna cotta: For chocolate lovers in your family, add matcha powder to this chocolate panna cotta recipe for a new treat everyone will love!
- Other sweet toppings: Another way to add sweetness is to top it with chocolate chips, shaved chocolate, or my homemade caramel sauce.
- Salty toppings: For a savory twist, top this dessert with salty toppings like chopped pecans, walnuts, or sesame seeds. Crushed pretzels, crackers, or chips also work well.
- Use molds: Instead of pouring the panna cotta into glasses or ramekins, you can pour it into greased molds, flip it onto serving plates, and top it with strawberry whipped cream.
Serving suggestions:
Since I am serving this dessert with strawberry whipped topping, I’ll give the adults strawberry margaritas to sip while they enjoy their panna cotta. The kids can have the same drinks without the booze, with orange seltzer and juice. Or try my pretty rainbow smoothie for something healthier, with an array of colors and fruits. It has 7 layers with bananas, strawberries, raspberries, peaches, pineapples, spinach, beets, blueberries, and oranges.
I like to serve this mildly sweet dessert with fruity cookies, like my crispy, buttery air fryer strawberry cookies. They are so easy to make with just 5 ingredients, and I can have them on the table, ready to eat, in about 40 minutes. These strawberry madeleines are also delicious, made with strawberry puree and lemon zest, and have a sweet, tangy taste with a white chocolate coating.
How to store leftovers:
- Refrigerate: Store leftovers in the fridge in an airtight container for up to 3 days.
- Freezing: I freeze my leftovers in a freezer-safe container for up to 3 months if I cannot finish them in 3 days.
- Defrost: I thaw leftovers overnight in the refrigerator for the best flavor.
Frequently asked questions
This can happen if the yogurt was too warm or if you added the matcha powder too soon. This will cause the fat to separate from the liquid. Matcha is highly acidic, so wait until the milk mixture has cooled a bit before adding it. Also, make sure the gelatin is fully softened in ice-cold water before adding it to the mixture so it doesn’t clump.
This usually happens if you use too much gelatin. Powdered gelatin has to be measured carefully. Also, if you’re using gelatin leaves, make sure they aren’t stuck together. Using just 1 or 2 more than you need can be the difference between a silky texture and a rubbery one. Use cream instead of regular milk, or you won’t have enough fat to balance the other ingredients.
First, pour the panna cotta back into the saucepan and gently reheat it over low heat while stirring constantly. Keep stirring over low heat until it is smooth and lump-free. However, make sure it doesn’t boil. If that doesn’t work, use an immersion blender or whisk it until smooth. Another option is to whisk it over an ice bath until it feels lukewarm and thickened, then pour.
The most common reason for this is overheating the gelatin. Since it is a protein, it has to stay below 140 degrees F. If it overheats, it will destroy the proteins and lose its ability to set. Make sure the mixture doesn’t boil to keep the gelatin from overheating. Also, do not use fruits that contain bromelain, like fresh pineapple, papaya, or guava.
More no-bake desserts to try:
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Matcha Panna Cotta
Ingredients
Matcha panna cotta
- 4 sheets of gelatin
- 10 oz heavy cream
- 3.5 oz caster sugar
- 1 1/2 tablespoons matcha powder ceremonial grade
- 14 oz full-fat Greek yogurt
- 1 vanilla bean or 1 teaspoon pure vanilla extract – optional
Instructions
- Add the gelatin sheets to a bowl of cold water and let them soak for 5-10 minutes.
- Add the Greek yogurt to a large bowl and set aside.
- Add the sugar to a small saucepan, then sift the matcha powder over it.
- Add the cream to the sugar and matcha mix, then place it over a low flame. Whisk until the mixture starts to simmer, then remove it immediately.
- Squeeze the excess water from the gelatin and add it to the cream-matcha mixture. Whisk until completely dissolved.
- Strain the mixture through a sieve into the bowl with the Greek yogurt and whisk well to combine. Stir in the vanilla extract or vanilla bean.
- Transfer the mixture into ramekins and chill for at least 3 hours.
- Serve topped with strawberry whipped cream and fresh berries.
Notes
Letting the gelatin bloom properly
The most important thing about blooming gelatin for panna cotta is the water temperature. It must be ice cold. If the water is too hot, it will destroy the protein, and it won’t set. Then, let it soak for at least 5 minutes to hydrate. It should swell and soften when it is ready.More tips to consider:
- Use gelatin sheets instead of granules for the smoothest, shiniest panna cotta.
- Don’t forget to squeeze excess water from the gelatin sheets before adding them to the milk mixture.
- If using molds, lightly oil them so the panna cotta doesn’t stick. Then, dip the bottom in hot water before serving.
- Always strain the cream mixture before pouring it into the glasses or molds to avoid any undissolved gelatin.
- Don’t let the cream get too hot. When you see little bubbles forming around the edges of the pan, stop heating. Never let it boil.