Today I will share with you my recipe for Matcha Panna Cotta, a traditional Italian recipe with a Japanese twist. So silky and so delicious!
I love matcha. I could eat matcha anything, really! The slightly bitter taste goes so well with anything sweet! I had the best Matcha ice cream in Uji, near Kyoto, a little town famous for its green tea plantations. We were supposed to go back and explore the plantations last April, but we had to cancel our trip… So sad! Hopefully, we will be able to visit the area again as soon as oversea travel will be allowed again.
Anyhow, if you want to make your own Matcha ice cream, check out my recipe here!
Panna Cotta is always at the top of my favourite dessert list! It’s easy to make and it tastes delicious! It’s my all-time go-to dessert for when I have guests over! And it can be made the day before as well, so you don’t need to worry about it on the day your guests are coming. It can also be made lactose-free by simply using lactose-free cream and milk. Easy, right?
You can serve this Matcha Panna Cotta with some whipped cream and black sesame seeds or with some whipped cream and a little bit of my Miso Caramel Sauce. Sooooo good!
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Matcha Panna Cotta
Matcha Panna Cotta – a traditional Italian recipe with a Japanese twist. So silky and so delicious!
Ingredients
- 300
ml
– 10 oz. heavy cream - 100
ml
– 3.5 oz. milk - 80
gms
6 1/3 tbsp sugar - 3
sheets
6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder - 1.5
tsp
matcha powder - whipped cream, to decorate
- black sesame seeds
- miso caramel sauce, to decorate
Instructions
-
Put the gelatine sheets in cold water for 10 minutes.
-
Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
-
Add the matcha powder and mix.
-
Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
-
Pour into shooter glasses and refrigerate for at least 4 hours or until set.
-
Decorate with whipped cream and black sesame seeds or miso caramel sauce and serve.
Don’t forget to PIN this recipe!
