Creamy Matcha Panna Cotta
yields: 6 servings
This smooth and creamy 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.
Ingredients
- ⅓ cup granulated sugar
- 2 tablespoons high-quality matcha powder
- 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
- ¾ cup granulated sugar
- ½ cup water
- Finely chopped or shaved white chocolate
INSTRUCTIONS
Matcha Panna Cotta
- 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.
- Pour the milk into a small pot and sprinkle the gelatin evenly over the top. Let sit for 5 minutes.
- Whisk together the sugar and matcha until combined and you no longer see distinct clumps of matcha.
- 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.
- 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.
- 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.
- Meanwhile prepare the candied kumquats as below if desired.
- 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.
- 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
- Bring the sugar and water to boil over medium heat in a small saucepan, stirring to dissolve the sugar.
- 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.
