You deserve this decadent and creamy Matcha Panna Cotta! Simplicity often lends itself to the most delicious desserts, and panna cotta is no exception. This vegan and kosher version of the classic Italian custard dish mixes in matcha powder to create a unique matcha dessert with fresh berries for a deeply luscious treat.
Why this Recipe Works
This recipe has only a few ingredients: non-dairy milk, matcha powder, sugar, and agar powder. The matcha powder brings its incredible earthy-sweetness and gives it a stunning light green color.
The secret to this creamy, jiggly panna cotta is the agar powder. Getting the agar powder ratio right is imperative to this recipe. Use too much and you get a solid block, or use too little and your panna cotta won’t set. Follow this recipe for your panna cotta to perfectly set.
Using this seaweed alternative is popular as it’s a great vegan/vegetarian and kosher substitute to the more commonly used gelatin, which comes from cattle and cows.
Ingredients & Substitutions
Milk – I prefer unsweetened full-fat coconut milk in this recipe with a second choice going to oat milk but have also made this recipe with unsweetened almond milk, canned low fat coconut milk, and unsweetened coconut beverage. Soy milk and other non-dairy milk will also work. However, non-dairy milk that has a high flavor profile like pistachio or hazelnut milk will affect the taste of the recipe.
Sugar – I use regular white granulated sugar
Agar powder – Agar comes from red algae! Like gelatin, it’s a thickening and jelling agent that helps the panna cotta set and achieve a creamy jello-like consistency. If your panna cotta comes out grainy, chances are that the agar powder has not dissolved properly into the mixture. Agar needs to fully dissolve in the aqueous solution and then heat properly to activate. Make sure to follow the early heating steps closely for the agar powder to dissolve correctly.
Matcha powder – culinary grade works, you don’t need a ceremonial grade for this recipe. Here is the matcha I like on Amazon, and here is the brand of Matcha I usually use.
How to Make this Recipe
To get your matcha panna cotta started, combine the non-dairy milk, sugar, and agar powder in a medium-sized saucepan.
Bring the milk, sugar, and agar mixture just barely to a simmer over medium-high heat, stirring constantly to dissolve the sugar and agar powder.
Simmer the mixture for 2 minutes on low heat, stirring constantly. You will want to keep a close eye on it so that it doesn’t burn.
Pour the whole mixture into a high-speed blender, and add in the matcha powder.
Blend for 30 seconds until the matcha powder is combined.
Divide the mixture between 8 6-ounce ramekins or cups. Refrigerate them for at least 2 hours before serving, and enjoy them the same day they were made.
I recommend serving with fresh berries like raspberries.
More Matcha Desserts
In the mood for more matcha recipes? You’ve come to exactly the right place!
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Matcha Panna Cotta
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Ingredients
- 3 cups full-fat coconut milk oat milk, almond milk, soy milk
- ⅓ cup sugar
- ½ teaspoon agar powder
- 4 teaspoons culinary grade matcha powder
Instructions
- Combine the non-dairy milk, sugar, and agar in a medium saucepan. Bring just barely to a simmer over medium-high heat stirring constantly to dissolve the sugar and agar. Simmer for 3 minutes on low, stirring constantly.
- Pour the mixture into a high-speed blender, add the matcha powder, and blend for 30 seconds.
- Divide the mixture among 8 6-ounce ramekins or cups. Refrigerate for at least 2 hours.