Matcha Panna Cotta with Matcha Sauce

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Matcha Panna Cotta with Matcha Sauce

An ultra-silky, restaurant-quality matcha panna cotta made with rich cream, whole milk, and homemade matcha paste. Topped with a glossy two-ingredient matcha cream sauce, it offers a delicate jiggle and the perfect balance of sweet cream and earthy green tea bitterness.

Prep Time20

Cook Time5

Chilling Time6

Total Time6 25

Course: Dessert

Cuisine: Japanese, Japanese fusion

Keyword: green tea panna cotta, japanese dessert, matcha panna cotta, matcha pudding, silky panna cotta

Servings: cups

Calories: 306kcal

Ingredients

Matcha Panna Cotta Base

5 g Powdered Gelatin or 7g for firm unmolding version
25 g Cold Water for blooming gelatin
140 g Heavy Cream
260 g Whole Milk
5 g Granulated White Sugar
92 g Matcha Paste homemade

Quick Matcha Sauce

60 g Matcha Paste (homemade)
15 g Hot Water (approx. 80°C / 175°F; use up to 18g for a thinner consistency)

US Customary - Metric

Instructions

In a small bowl, sprinkle 5g powdered gelatin evenly over 25g cold water. Let sit for 5–10 minutes until hydrated and fully absorbed.
In a medium saucepan, combine 140g heavy cream, 260g whole milk, and 5g granulated sugar. Heat over medium-low heat until it just begins to simmer around the edges, then immediately remove from the heat.
Add the bloomed gelatin mass directly into the warm milk mixture and whisk until completely dissolved.
Once dissolved, whisk in 92g matcha paste until smooth, glossy, and uniform. (Note: Adding the paste after the gelatin drops the temperature below 80°C/175°F, preserving the vibrant green chlorophyll color).
Pour the matcha milk base through a fine-mesh strainer into a clean pouring pitcher or bowl to catch any unmixed particles and remove air bubbles.
Place the pitcher or bowl over an ice water bath and stir gently. Cool the liquid until it feels cool to the touch (30°C–34°C / 86°F–93°F). This step prevents skin formation on top and stops fat separation.
Divide the mixture evenly among 4 glass cups or plastic molds (~130g each). Tap lightly on the counter to pop surface air bubbles. Cover tightly with plastic wrap and refrigerate for at least 6 hours (ideally overnight).
Prepare Matcha Sauce & Serve: Right before serving, place 60g matcha paste in a small dish. Pour in 15g to 18g hot water and whisk until smooth and glossy. Spoon ~18g of sauce over each chilled panna cotta cup.

Notes

Gelatin Texture Control:
- Silky / Jiggle Set (5g Gelatin + 25g Water): My default recommendation. Yields a tender, melt-in-your-mouth restaurant texture. Best served in glass cups, dessert bowls, or soft plastic molds.
- Firm / Unmoldable Set (7g Gelatin / 1 Knox Packet + 35g Water): Increase gelatin to 7g if you plan to unmold the panna cotta onto dessert plates. Holds sharp, clean edges.
How to Unmold Cleanly: Dip the bottom of the mold in warm water for 3–5 seconds. Gently press the top edge of the panna cotta inward with a clean fingertip or small offset spatula to break the vacuum seal. Invert onto a serving plate and shake gently.
Storage: Store covered in the refrigerator for up to 3–4 days. Keep wrapped tightly to prevent absorbing fridge odors or drying out on top. Freezing is not recommended.

Nutrition