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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.
  • Pour in the milk, whipping cream, salt, sugar and bring to a simmer, whisking well.
  • Sift the matcha powder into a bowl to remove any lumps that might be there. Pour 4 tbsp of the hot milk mixture into it and whisk until smooth.
  • Transfer the matcha paste into the hot milk mixture in the sauce pot. Take off the heat, add the gelatin powder and whisk again to dissolve. If the gelatin is not getting dissolved, place the sauce pot back on the heat and keep the flame low, stir continuously.
  • 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

  • The matcha I used is linked here.