This easy matcha panna cotta recipe is simple and doesn’t involve hours in the kitchen — it’s super tasty, and you only need a few ingredients.
Matcha Panna Cotta
Panna cotta is an Italian dessert made with just basically milk and gelatin. That’s it.
I never realized before this recipe that panna cotta was so easy to make. (Almost to the point that I don’t like to order it at restaurants now since it seems so basic.)
With this easy base to work off of, it’s a matter of what you add in that takes it from plain to yum.
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Here’s What Was Used to Make This Matcha Panna Cotta
How to Make Matcha Panna Cotta
The milk, sugar and salt goes into the saucepan and bring that to a low simmer, stirring occasionally.
While that’s heating up, in a bowl, sift matcha. Set aside.
In another bowl, sprinkle gelatin over 2 tablespoons of water. Set aside.
Once milk has warmed up, add 2-3 tablespoons into the sifted milk and mix well. We’re making a bit of a matcha concentrate before putting it back into the pot of milk.
Take the matcha concentrate and pour it into the saucepan with the milk, using a strainer to prevent any matcha clumps. Stir to make matcha milk.
Add gelatin into the matcha milk and stir or whisk until completely melted and all matcha clumps are gone.
Pour matcha milk mixture into tiny jars and let cool for a few minutes before moving them to the refrigerator to set. They’ll be ready to eat in 4-5 hours.
Serve with fresh berries if you wish, but these mini matcha panna cottas are just as delicious as they are.
- Sprinkle gelatin over 2 tablespoons water, set aside.
- Pour milk, sugar, and salt into a small pot and bring to a low simmer.
- In a bowl, sift matcha with a strainer then add 2–3 tablespoons of the warm milk and mix well. Place the strainer on the pot with the warm milk and pour the matcha milk mixture back into the pot.
- Add gelatin into the matcha milk and stir until completely melted.
- Pour the mixture into six mini jars. Let cool to room temperature before moving them to the fridge. It'll take 4–5 hours to set.
Optional: Serve with fresh berries.
Recipe by Queenie Fok for Oh, How Civilized