• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Matcha Panna Cotta with Candied Kumquats

April 8, 2019 by Sarah Menanix

Jump to Recipe
  • Share 1
  • Tweet
Matcha Panna Cotta with Candied Kumquats

This smooth matcha panna cotta is a super easy make-ahead dessert. Earthy matcha notes balance the rich sweet cream and pairs well with candied kumquats and shaved white chocolate or your favorite seasonal fruit. Serve it in dessert jars or unmold it onto a plate!

Matcha Panna Cotta with Candied Kumquats

You thought I was done with matcha recipes because Matcha March ended, didn’t you? I’ve had this matcha panna cotta recipe ready for you for a couple of weeks, but between the baby refusing to sleep and, well, life with two kids, it just didn’t happen in time. So here we are.

I recommend making this easy green tea panna cotta dessert with candied kumquats and shaved white chocolate ASAP while you can still snag the kumquats at the market. But, if you can’t find them near you, don’t be discouraged, it will be equally delicious topped with macerated strawberries!

Kumquats

While Lucas and I can’t seem to keep any tree alive long enough to bear fruit, my mom harvested nearly 12lbs of kumquats from her tree this year. She then showed up at my door with a 12lb bag of kumquats because, it turns out, neither she nor my dad care for them. 

They’re Lucas’s favorite fruit, but still, let me tell you, 12 pounds of kumquats is a lot of kumquats. We gifted kumquats to all our visitors for a month. Come visit us in February/March next year and you’ll get a goodie bag of kumquats to take home.

We’ll also have kumquat smoothies, rhubarb candied kumquat tarts, and honeyed kumquat-topped dutch babies to our heart’s content! 

Panna Cotta Dessert with Matcha

Green Tea Panna Cotta

Easy Panna Cotta Dessert 

Panna cotta makes the perfect Spring dessert. It’s refreshing and best of all, requires no baking. Just a few minutes on the stove to dissolve the gelatin and sugar plus the forethought to do so with enough time to chill. That’s all it takes!

You can make these the night before and unmold them to serve. Or, you can even unmold them a few hours early and continue chilling until you’re ready to serve. Just remember that the longer they chill for, the more firm the panna cotta texture. I recommend chilling for no more than 24-36 hours. 

And if you really want to make it easy, don’t bother unmolding. Serve it directly out of ramekins or dessert cups!

Matcha Panna Cotta

This matcha panna cotta is a simple flavor twist on a classic Italian panna cotta. Matcha’s earthiness is balanced by sweet cream for a chilled dessert that tastes like my morning matcha latte. 

To infuse matcha into the cream without little flecks floating to the bottom while it chills, I strain my panna cotta through a cheese cloth. If you skip this step, it’ll still taste stellar and the flavor won’t be affected in the least. You’ll just see little flecks of matcha either in the bottom of your ramekins if you don’t unmold it or on top of the panna cotta when you unmold it onto a plate to serve. 

Spooning sweet candied kumquats or macerated strawberries overtop the matcha panna cotta provides contrast to the herbacious earthy matcha. 

For the most appealing Spring green color, use a high-quality matcha powder. To read more about choosing matcha and to find more matcha recipes, check out my ultimate guide to matcha.

Matcha Green Tea Panna Cotta

Matcha Panna Cotta Dessert

How to make Candied Kumquats

Kumquats are one of the most sour tangy citrus fruits because you eat the entire thing, skin included. For some, they’re an acquired taste. Simmering them in sugar syrup cuts their tartness tenfold, making their bright flavors shine without the pucker mouth feel. 

Slice the kumquats in half, lengthwise and remove any large seeds. Simmer the kumquats in a simple syrup bath for 4-5 minutes, then chill along with the syrup until ready to serve. 

Spoon the kumquats, syrup and all, over the matcha panna cotta. 

Continue to Content
Matcha Panna Cotta with Candied Kumquats

Matcha Panna Cotta with Candied Kumquats

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 25 minutes

Ingredients

  • 1/3 cup sugar
  • 2 tablespoons matcha
  • 1 cups milk
  • 2¼ teaspoons powdered gelatin
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • PInch kosher salt
  • 2 teaspoons melted coconut oil, for greasing ramekins

Optional, for serving

  • 1½ cups (½ pound) kumquats, halved with seeds removed
  • 3/4 cup sugar
  • ½ cup water
  • Finely chopped or shaved white chocolate

Instructions

Matcha Panna Cotta

  1. If you're planning to unmold your panna cotta, lightly grease six 4-6 ounce ramekins with coconut oil. Use a paper towel to completely wipe out the oil so only a very very thin layer remains. If you don't plan to unmold your panna cotta, set our six 4-6 ounce ramekins, jars, or dessert cups.
  2. Pour the milk into a small pot and sprinkle the gelatin evenly over the top. Let sit for 5 minutes.
  3. Whisk together the sugar and matcha until combined and you no longer see distinct clumps of matcha.
  4. After letting the milk and gelatin sit, heat the milk over low heat, continuously whisking, until the gelatin dissolves but does not boil or scald. You can check that the gelatin is dissolved by dipping a spoon in it and looking for granules. This should only take a minute or two.
  5. Add the matcha sugar to the pot and heat on low heat until the sugar also dissolves without letting the milk boil. This should only take another minute or two.
  6. Remove from heat and whisk in the cream, vanilla, and salt. Strain the panna cotta cream through a cheese cloth or a fine mesh sieve (see note) then divide into prepared ramekins. Chill for at least an hour if you're not going to unmold the panna cotta, or chill for at least 4 hours or up to overnight if you're planning to unmold. The longer the panna cotta sits, the more firm it will get.
  7. Meanwhile prepare the candied kumquats as below if desired.
  8. To unmold, fill a small bowl with hot water. Run a sharp knife around the VERY VERY top edge of the panna cotta to release the edge - you don't need to go down more than 1/16th of an inch. Dip the ramekin into the hot water just as high as the panna cotta for a few seconds. Place a plate over the top of the ramekin and invert it. Give it a few taps on the counter to release the panna cotta onto the plate. You may need to repeat the dipping in hot water step if the panna cotta doesn't release right away.
  9. At this point, you can serve it as is, topped with candied kumquats and shaved white chocolate or your favorite seasonal fruit. Alternatively you can chill it for another few hours until ready to serve.

Candied Kumquats

  1. Bring the sugar and water to boil over medium heat in a small saucepan, stirring to dissolve the sugar.
  2. Add the kumquats and reduce heat to a simmer. Cook until the kumquats begin to turn translucent, about 4-5 minutes. Transfer kumquats and syrup to a jar and chill before serving over panna cotta.

Notes

*Straining through a cheese cloth will make your panna cotta smoother without visible flecks of matcha powder. If you don't strain it, it will still be just as delicious, but tiny flecks of matcha that sunk to the bottom will appear on the top when you unmold.

© Sarah Menanix
Category: Meal Type
  • Share 1
  • Tweet
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Desserts, Fruit, Gluten Free Desserts, Gluten-Free, Meal Type, Pudding, Season, Special Diet, Spring, Winter

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Creamy Tomato Basil Chicken and Spinach
Next Post: Carrot Cake Baked Oatmeal with Maple Cream Cheese Glaze »

Reader Interactions

You may also enjoy:

Gluten-Free Matcha Cupcakes
Gluten-Free Matcha Cupcakes with Matcha Frosting
Matcha Mochi Cake
Matcha Mochi Cake
Gluten-Free Vegan Bread Pudding Recipe
Pumpkin Gluten-Free Vegan Bread Pudding
Gluten-Free Chocolate Black Sesame Cake with Matcha Whipped Mascarpone
Gluten-Free Chocolate Black Sesame Cake with Matcha Mascarpone

2 Comments

  1. MatchaMe -

    April 29, 2019 at 10:23 pm

    This looks so good, love the photography! What do kumquats taste like? They look like a grape and a tomato had a child

    Jared | Matcha

    Reply
    • Sarah Menanix -

      April 29, 2019 at 11:58 pm

      Ha! What a funny description. They sure do, but they taste like a very tart orange. Candied in this way they are almost like what I imagine a candied nectarine peel would taste like.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Best Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Triple Berry Crumble with Cinnamon Breadcrumbs

Quick Stovetop Gluten-Free Berry Crisps

Gluten-Free Chocolate Ice Cream Cake

Chocolate Gluten-Free Ice Cream Cake with Caramel

Gluten-Free Cream Puffs

Gluten-Free Cream Puffs

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Snack Tahini Coconut Flour Cake with Chocolate Buttercream

Gluten-Free Tahini Snack Cake with Chocolate Buttercream

KitchenAid Stand Mixer

Footer

Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
•
So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
•
#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
•
Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
•
And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
•
#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
•
I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
•
Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
•
For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
•
Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
The toughest choice of the season: which cookies t The toughest choice of the season: which cookies to make for Christmas?! How many kinds is too many for a family of four? These buttery melt-in-your-mouth gluten-free white chocolate matcha shortbread 🎄 are a high contender! A snappy crumb and a nutty matcha flavor thanks to my fav @myencha! 😽 Get the recipe link in my profile @snixykitchen 
•
What are your must-make holiday cookies this year??
•
https://www.snixykitchen.com/gluten-free-white-chocolate-matcha-shortbread-cookies/ #christmascookies #matcha #myencha #glutenfreecookies #shortbreadcookies
Ultra chewy gluten-free blondies. A cross between Ultra chewy gluten-free blondies. A cross between a cookie bar and a brownie, they’ve got a vanilla cookie-dough with rich toffee notes from browned butter and dark brown sugar. A crackly top with classic brownie crispy edges and chewy center. Made in partnership with @bobsredmill (ad), they’re infinitely customizable with your favorite add-ins! Head to my stories to learn about why I chose chocolate chips instead of chopped chocolate chunks. 
•
This final recipe uses almond flour, with an options for nut-free and grain-free versions. I tested multiple leading flours and, in a blind taste-test with 10 of my neighbors, every single one chose this almond flour version, describing it as “classic.” So there you go - get the recipe link for these classic chocolate chip blondies in my profile @snixykitchen.
•
https://www.snixykitchen.com/gluten-free-blondies/ #blondies #glutenfreerecipes #glutenfreecookies #glutenfreeblondies #betterwithbobs #bakedwithbobs
It’s about time for our annual sugar cookie sess It’s about time for our annual sugar cookie session. This is what my sugar cookies look like when I decorate them by myself without kids. The ones we make for Santa will surely be rainbow swirled and very messy with a pile of sprinkles as thick as the cookie (I’ve heard that’s how Santa likes them anyhow). Get my cut-out sugar cookie recipe link in my profile. 
•
Fun fact: I had to buy these holiday cookie cutters specifically for this post. There was a good couple of years where I only had a hippo cookie cutter and made holiday hippos every year. I still prefer my more eclectic cutters to the traditional ones. What’s your favorite cookie cutter in your collection?
•
https://www.snixykitchen.com/gluten-free-sugar-cookies-with-easy-icing/. #sugarcookies #glutenfreerecipes #glutenfreecookies #glutenfreesugarcookies
{New} This classic gluten-free coffee cake is fluf {New} This classic gluten-free coffee cake is fluffy and moist and everything I’ve been craving about a bakery-style coffee cake.
•
I don’t know about you, but I could use a warm hug right about now. A slice of coffee cake with a ribbon of cinnamon sugar, a pile of streusel, and a vanilla icing drizzle feels like the food equivalent to that. You’ll find me snuggled up under my favorite blanket with a cup of tea and a slice of coffee cake every evening this week. Find the recipe link in my bio @snixykitchen. 
•
#coffeecake #glutenfreecake https://www.snixykitchen.com/gluten-free-coffee-cake/
Chewy Gluten-Free Chocolate Cookies. Zoella begged Chewy Gluten-Free Chocolate Cookies. Zoella begged for a rainy day hot cocoa and cookies date, so we made hot cocoa and a batch of these deep dark gluten-free chocolate cookies. And the cookie-a-day holiday menu continues. To get the recipe, go to @snixykitchen and tap the link in my profile!
•
https://www.snixykitchen.com/chewy-gluten-free-chocolate-cookies/
Follow @snixykitchen on Instagram

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2021 Snixy Kitchen
privacy policy | disclosure