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Matcha Latte Panna Cotta | Creamy Japanese Matcha Dessert

Silky, creamy panna cotta infused with Japanese matcha, topped with a delicate layer of whipped cream, dusted with matcha for the ultimate matcha latte dessert.
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Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 3 hours
Course Breakfast, Brunch, Dessert, High Tea, Sweet tooth, tea time
Cuisine Italian, Japanese
Servings 4 people

Equipment

  • Sauce pot
  • Whisk
  • Strainer
  • Glasses/bowls for serving

Ingredients
  

  • 1 and 1/2 cup milk
  • 1 and 1/2 cup whipping cream
  • 1/3 cup castor sugar
  • 1 tbsp gelatine powder
  • 1 tbsp matcha powder
  • 1 tsp vanilla
  • Pinch of salt

Top with -

  • Whipped cream and matcha powder

Instructions
 

  • Keep your serving glasses/bowls ready. If you want to turn out the Panna Cotta once it has set, make sure to brush the bowls etc with oil. Set them aside.
  • Sift the matcha powder into a sauce pot to remove any lumps that might be there.
  • Pour in the milk, whipping cream, salt, sugar and bring to a simmer, whisking well.
  • Take off the heat, add the gelatin powder and whisk again to dissolve.
  • Once dissolved and the mixture is smooth, pour into the desired glasses/bowls and leave at room temperature for 15 mins before transferring to the fridge and chilling completely, minimum 3 hours, I prefer doing this overnight.
  • When ready to serve top with whipped cream that is lightly sweetened, dust with matcha and serve.

Notes

  • If the gelatin is not getting dissolved, place the sauce pot back on the heat and keep the flame low, stir continuously.
  • The matcha I used is linked here.