Panna cotta, a classic Italian dessert, gets a modern twist with the addition of matcha in this sophisticated and refreshing recipe. . The creamy texture of panna cotta combines with the rich, earthy notes of matcha to create a surprising dessert.
Ingredients for 4-6 panna cotta:
- 2 teaspoons matcha powder
- 500 ml whipping cream
- 100 ml milk
- 100 g sugar
- 1 vanilla pod
- 4 gelatine leaves (or 1 bag of gelatine powder, about 7g)
- Fresh berries or fruit for garnish
- Mint leaves for garnish
Supplies:
- Sieve
- Small saucepan
- Whisk or milk frother
- Small bowl
- Panna cotta moulds or ramekins
Preparation:
- Soak the gelatine leaves in cold water for 5-10 minutes, until soft. If using gelatine powder, sprinkle it over 3 tablespoons of cold water and let it bloom for 5 minutes.
- Sieve the matcha powder into a small bowl to remove any lumps. Add a little (not all) of the milk and whisk to a smooth paste.
- Pour the whipping cream, remaining milk and sugar into a small saucepan. Cut the vanilla pod lengthwise, scrape out the seeds and add both the seeds and the pod to the pan. Heat the mixture over medium-high heat, stirring frequently until it almost boils. Remove the vanilla pod.
- Remove the pan from the heat. Squeeze the soaked gelatine leaves to remove excess water and add them to the hot cream mixture. Stir well until the gelatine is completely dissolved. If using gelatine powder, add the blown gelatine mixture to the hot cream and stir well.
- Add the matcha paste to the cream mixture and stir well until everything is evenly mixed. Make sure there are no lumps.
- Pour the mixture into panna cotta moulds or ramekins. Let them cool to room temperature and then put them in the fridge for at least 4 hours (or overnight) to stiffen.
- To serve the panna cotta, carefully remove them from the moulds by dipping them briefly in warm water and inverting them onto a plate.
- Garnish with fresh berries, fruit and mint leaves.
