Name: Matcha Panna Cotta
Prep time: 15 min
Cook time: 10 min
Total time: 6 h
Yield: 4 servings
Cuisine: Japanese Fusion
Ingredients: 6 platinum-strength gelatine leaves; 300ml full cream milk; 550ml pure cream; 75g caster sugar; 1/2 tsp vanilla extract (optional); 12g Purematcha KIYOMIDORI Premium Everyday Matcha

Matcha Panna Cotta Recipe

In this video, @hollybellewood demonstrates how to create a delightful matcha panna cotta that appears sophisticated yet is surprisingly simple to prepare. With just five ingredients and a chilling period, this dessert achieves a restaurant-quality feel. The key tip shared is to use high-quality matcha powder to enhance the creamy texture and flavour. The panna cotta is creamy, light, and perfectly sweetened to highlight the matcha. Holly Belle Wood encourages viewers to try the recipe and enjoy the delicious results.

Recipe by Holly B Wood

prep time

15 min

cook / Cool time

6 hrs

total time

6 hrs 15 min

servings

Ingredients & directions

EASY

INGREDIENTS

6 platinum-strength gelatine leaves
300ml full cream milk
550ml pure cream
75g caster sugar
1/2 tsp vanilla extract, optional
12g Premium matcha powder

DIRECTIONS

Place 250ml cold water in a small bowl then submerge the gelatine leaves. Set aside to soak for 5 minutes, or until softened.
Prepare an ice bath by filling a large bowl with ice cubes and cold water. Place a medium heatproof bowl and fine mesh sieve inside the ice bath. Set aside.
In a medium saucepan, heat the cream, milk, sugar and vanilla (if using) over medium heat. Stir gently until the sugar dissolves and the mixture reaches a light simmer. Remove from the heat, sift over the matcha powder and whisk to dissolve. If you want to be on the safe side, use a digital thermometer to check that the cream mixture doesn’t exceed 80°C before adding in your matcha powder.
Remove the gelatine leaves from the cold water and squeeze to remove any excess water. Discard the soaking water and stir the hydrated gelatine leaves through the hot cream mixture.
Pour through the sieve into the prepared ice bath, (this will catch any possible lumps of matcha). Stir gently to cool to room temperature. Once cooled, pour into four 250ml panna cotta moulds and refrigerate for 4-6 hours, until set.
To serve, dip each panna cotta mould in hot water for about 5 seconds to loosen. Run a small sharp knife around the edge and gently invert onto a serving plate. Serve immediately and enjoy!