Delicate, creamy, and impossibly smooth, Matcha Panna Cotta is the perfect marriage of Italian elegance and Japanese flavour. This classic Italian dessert gets a modern Asian twist with the addition of matcha green tea powder, creating a beautiful dessert with a subtle earthy flavour and a natural green hue that feels both sophisticated and refreshing.
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Panna Cotta: Easier Than You May Think
Despite its reputation for being a "chef's dessert", panna cotta is far simpler than it looks. You only need a handful of basic ingredients - cream, milk, sugar, and gelatine - to achieve that luxurious, silky texture. Unlike the versions you may see on MasterChef, this recipe doesn't require any tricky unmolding or water baths. Instead, it's served elegantly in dessert cups or small glasses - no stress, no wobble worries.
If you fancy a free-standing panna cotta, we share tips and tricks in the article for Yuzu Panna Cotta! And if you fancy another cross-cultural moment for this dessert, try our Kefir Panna Cotta With Rhubarb Compote.
What makes this matcha panna cotta recipe even better is its convenience. You can make it a day ahead, let the panna cotta set in the fridge, and simply finish it with toasted coconut and blueberries before serving. It's a great way to impress guests at your next dinner party without last-minute fuss.
Ingredient Notes
Here's everything you'll need for this simple dessert that tastes kind of like a matcha latte:
- Matcha powder: Choose ceremonial or high-quality culinary grade matcha for the best flavour and colour. Sift it through a fine-mesh sieve before whisking to avoid lumps.
- Double cream (heavy cream) & milk: The combination of milk and cream gives the panna cotta its creamy yet light texture. You can use whole milk for a richer finish.
- Gelatine sheet: One sheet of gelatin (or gelatin powder equivalent) is enough for a softly set panna cotta. Avoid using too much or the texture may turn rubbery.
- Sugar & vanilla: Use caster sugar so it dissolves easily. Vanilla extract or vanilla bean paste adds subtle sweetness that complements the taste of matcha.
- Topping: toasted coconut and blueberries.
Optional toppings: other fresh berries, mango cubes or mint leaves on top of the panna cotta will add both freshness and colour.
Find a full list of ingredients, detailed instructions and nutritional information in the recipe card at the bottom of the post.
What is Matcha?
Matcha is a finely ground Japanese green tea powder made from shade-grown tea leaves. Its distinctive earthy flavour and vibrant green colour (which may be an acquired taste for some) come from its unique production process, where the entire tea leaf is consumed rather than steeped.
Matcha comes in different grades - ceremonial grade (the finest, ideal for drinking) and culinary grade (perfect for matcha recipes like this dessert). For matcha lovers, using a good-quality culinary or lower ceremonial grade matcha will deliver the best balance of colour and flavour in your panna cotta.
We also use matcha in our Matcha Swirl Sourdough Bread and Matcha Overnight Oats.
Step-by-Step Method
1. Soak the gelatine: Place the gelatine sheet in a small bowl with cold water for 10 minutes until softened.
2. Heat the cream mixture: In a small saucepan, combine double cream, milk, sugar, and vanilla. Heat gently over medium heat until the sugar dissolves - do not let it boil.
3. Mix the matcha: In another small bowl, whisk matcha powder with a tablespoon of the warm cream mixture until smooth. This prevents lumps.
4. Combine mixtures: Whisk the matcha mixture into the hot cream mixture until evenly green and smooth. Remove from heat.
5. Add gelatine: Squeeze excess water from the softened gelatin and stir it into the warm matcha cream until fully dissolved.
6. Pour and chill: Divide the mixture into small dessert cups or ramekins. You may want to pour the mixture through a fine sieve if you see lumps of matcha present in the cream. Allow to cool to room temperature, cover with plastic wrap, and refrigerate for 4-6 hours, or until the panna cotta sets.
7. Topping: Toast the dessicated coconut in a small dry pan for a couple of minutes, until slightly browned. Let it cool. Top your matcha panna cotta with coconut and blueberries, and enjoy!
Recipe Tips for Best Results
- Balance the gelatine ratio: Too much will make it firm; too little, too soft. Follow the recipe measurements closely for that perfect wobble.
- Avoid boiling the mixture: Keep the cream on medium-low heat to prevent scorching or curdling.
- Let it cool before chilling: Pouring the mixture into glasses while too warm can cause separation or condensation under the plastic wrap.
- Alternative toppings: Try a drizzle of maple syrup, crushed black sesame for a nutty crunch, or a dollop of fresh whipped cream for a decadent finish.
- Strain mixture: For the extra creamy panna cotta, pour it through a fine sieve before chilling.
Serving Suggestions
Serve your matcha panna cotta with a crunchy butter biscuit, almond tuile, or shortbread on the side for a textural contrast. It also pairs beautifully with fresh fruits like strawberries or raspberries, whose tartness cuts through the creamy richness of the dessert.
Storage
Cover the panna cottas with plastic wrap and refrigerate for up to 2 days. The panna cotta set perfectly when chilled overnight. Top with coconut and blueberries just before serving for the best texture and freshness.
More No-Bake Dessert Ideas
If you love creamy, elegant desserts that require minimal effort, try more dessert recipes from our collection below - perfect for dinner parties, family gatherings, or a little midweek indulgence.
Matcha Panna Cotta
Ingredients
- 200 ml (0.85 cups) double cream or heavy cream*
- 60 ml (¼ cups) milk
- 1 sheet leaf gelatine
- 25 g (2 tablespoon) caster sugar
- 1 vanilla pod or 1 teaspoon vanilla bean paste
- 1 teaspoon matcha powder
Toppings
- 1 tablespoon toasted desiccated coconut
- a handful of blueberries
Instructions
- Place the gelatine leaf in a bowl of cold water and leave to soak for 10 minutes until completely soft.
- In a small saucepan, add the double cream, milk, vanilla and caster sugar.
- Heat gently over a low-medium heat, stirring until the sugar dissolves. Do not let it boil. It should reach 70-80°C if using a kitchen thermometer.
- In a small bowl, whisk the matcha powder with a tablespoon of the warm cream mixture until smooth (this helps prevent lumps).
- Whisk this slurry back into the rest of the cream mixture until evenly green and smooth. Remove from heat.
- Squeeze the softened gelatine leaf to remove excess water.
- Add it to the hot matcha cream mixture. Stir until completely dissolved.
- Divide the mixture evenly between two small glasses or ramekins.
- Allow to cool to room temperature, then cover and refrigerate for at least 4-6 hours (or overnight) until softly set.
- Toast the dessicated coconut in a small dry pan for a couple of minutes, until slightly browned. Let it cool. Top your matcha panna cotta with coconut and blueberries, and enjoy!
Notes
Nutrition
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