Matcha lovers, this silky Matcha Panna Cotta is your new cold dessert favourite. Smooth cream, gentle sweetness, and that soft green finish make it so calming to serve.
Matcha Panna Cotta is one of those desserts I never get tired of making. It’s a traditional Italian favourite with a gentle Japanese twist, silky and so delicious.
I’ve always loved matcha. I could enjoy it in almost anything sweet. Its slight bitterness pairs so well with cream. One of my best matcha memories is from Uji, near Kyoto, a small town known for its tea plantations. We once had the most incredible matcha ice cream there.
We planned to return last April to explore the plantations properly, but the trip had to be cancelled. Hopefully, we’ll make it back when travel opens again.
If you enjoy matcha desserts as much as I do, you might also like my Matcha Ice Cream recipe.
Panna cotta has always been high on my list of favourite desserts. It’s easy to prepare, it tastes wonderful, and it’s the dessert I rely on when I have guests. You can make it the day before, so there’s one less thing to think about. It also works well with lactose-free cream and milk, which keeps things simple.
You can serve this Matcha Panna Cotta with whipped cream and black sesame seeds, or add a little of my miso caramel sauce for something richer. Both versions are so good!
Why This Panna Cotta Is a Favourite
- Uses ingredients many people already have on hand, which keeps prep quick and stress-free.
- Pairs well with light sides like berries, citrus slices, or a small biscuit for crunch.
- Works well for days when you want a dessert that looks fancy without extra work.
Key Ingredients for Matcha Panna Cotta
Matcha Powder
Provides the signature colour and flavour. Culinary-grade matcha works well for cooking because it mixes smoothly and keeps a clear green tone without needing large amounts.
Heavy Cream
Gives the panna cotta its soft, full texture. Choose a cream with stable fat content so it heats evenly and sets consistently. Higher fat firms the texture slightly, while lower fat keeps it lighter.
Milk
Lightens the cream and helps the panna cotta set to a softer finish. Whole milk works best because the fat content supports a uniform structure once chilled.
Find the complete list with measurements in the recipe card below.
How to Make Matcha Panna Cotta
Step 1: Put the gelatine sheets in cold water and soak for 10 minutes.
Step 2: Place the milk, cream, and sugar in a pot and heat over medium heat, stirring gently until the sugar dissolves.
Step 3: Add the matcha powder and mix until smooth.
Step 4: Squeeze the excess water from the softened gelatine sheets and add them to the hot cream mixture. Stir well until fully dissolved.
Step 5: Pour the mixture into shooter glasses and refrigerate for at least 4 hours or until set.
Step 6: Top with whipped cream and black sesame seeds or miso caramel sauce, then serve.
Frequently Asked Questions
Yes. Use 2 tsp gelatine powder and bloom it in cold water until it thickens. Add it to the warm cream while stirring so it melts fully. The final texture matches the sheet version when the ratios are correct.
Sift the matcha to loosen the powder, then whisk it into the warm cream using small, steady circular motions so it blends evenly. If lumps remain, strain the mixture through a fine sieve before pouring into glasses.
Yes. Choose lactose-free cream and milk in the same quantities. The mixture heats and sets in the same way, and the texture stays close to the standard version because the fat content remains similar.
Yes. Culinary matcha works well for cooking because it blends easily and gives a clear green colour. Ceremonial matcha is finer and more delicate, but not necessary for a cooked or heated dessert.
Extra Help from the Kitchen
Sift the Matcha – Sifting breaks up fine clusters and helps the powder blend evenly into the warm cream mixture without forming uneven streaks.
Strain the Mixture – Passing the mixture through a fine sieve removes any remaining matcha grains or undissolved gelatine, giving the final dessert a smooth surface and even texture.
Use Cold Glasses – Chilled serving glasses help the mixture start setting sooner, which keeps the matcha colour even from top to bottom.
Warm the Pot Gently – Heating the cream slowly reduces the risk of scorching the bottom and keeps the sugar from caramelising, which preserves the intended flavour.
Whisk with Small Circular Motions – Gentle, steady whisking brings the matcha and cream together smoothly while keeping air bubbles to a minimum for a clean finish.
Variations and Twists
Matcha Raspberry Panna Cotta – Add a thin layer of raspberry sauce or cooled raspberry puree on top of the set panna cotta. The bright fruit flavour pairs well with the creamy matcha base.
Matcha Coconut Milk Panna Cotta – Replace part of the milk with coconut milk to add a gentle coconut note. Keep the gelatine amount the same so the texture stays smooth and steady.
White Chocolate Matcha Panna Cotta – Stir chopped white chocolate into the warm cream before adding the gelatine. Melt fully to create a sweeter and slightly richer panna cotta.
Matcha Vegan Panna Cotta – Use coconut milk, non-dairy cream, and agar agar instead of gelatine. Warm the mixture gently to dissolve the agar, then pour it into glasses to set. Agar sets firmer than gelatine, so adjust to reach a soft finish.
Matcha Panna Cotta with Candied Kumquats – Simmer sliced kumquats in sugar syrup until glossy, let them cool, then place a few pieces on top of each panna cotta to add citrus depth.
Storage and Shelf Life
Store Matcha Panna Cotta in the fridge in covered glasses or airtight containers for 2–3 days. Freezing is not recommended because gelatine can turn grainy once thawed.
Keep the dessert chilled until serving and add whipped cream, sesame seeds, or caramel at the end so the toppings remain fresh.
Panna Cotta Ideas for Your Next Dessert
Matcha Panna Cotta Recipe
Ingredients
- 300 ml – 10 oz heavy cream
- 100 ml – 3.5 oz milk
- 80 g – 6 ⅓ tbsp sugar
- 3 sheets 6 g – 0.2 oz. of gelatine OR 2 tsp gelatine powder
- 1.5 tsp matcha powder
- whipped cream – for decorating
- black sesame seeds
- miso caramel sauce – for decorating
Instructions
- Put the gelatine sheets in cold water and soak for 10 minutes.
- Place the milk, cream, and sugar in a pot and heat over medium heat, stirring gently until the sugar dissolves.
- Add the matcha powder and mix until smooth.
- Squeeze the excess water from the softened gelatine sheets and add them to the hot cream mixture. Stir well until fully dissolved.
- Pour the mixture into shooter glasses and refrigerate for at least 4 hours or until set.
- Top with whipped cream and black sesame seeds or miso caramel sauce, then serve.
Panna Cotta is a fantastic dessert and this looks and sounds delicious. Might need to give it a go this holiday season.