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    Home » Recipes » Matcha

    Matcha Panna Cotta

    Published: Mar 10, 2022 Modified: Mar 13, 2022 by Candice

    JUMP TO RECIPE PIN RECIPE
    Green panna cotta with berries on top.
    Green panna cotta topped with raspberries.
    Green panna cotta topped with raspberries and title text.

    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 decadent and creamy Matcha Panna Cotta!

    Serve this unique matcha dessert with fresh berries for a luscious treat.

    Green panna cotta with berries on top.

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Panna Cotta FAQs
    5 Related Recipes
    6 Matcha Panna Cotta

    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

    Ingredients to make a green tea panna cotta on a white countertop.

    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 actually 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.

    Matcha powder - culinary grade works, you don't need a ceremonial grade for this recipe. Here is a 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.

    Matcha powder going into a blender.

    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.

    Pouring green liquid from a blender to a ramekin.

    Panna Cotta FAQs

    What texture is panna cotta?

    Panna cotta has a smooth, creamy consistency and a creamy jelly-like texture. It should be able to wobble on the plate if you move it.

    Why is my panna cotta 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.

    Why has my panna cotta separated?

    Non-dairy milk can be prone to separation and curdling. It is important not to bring the milk to a boil, and instead bring it to a very light simmer. The proteins in most non-dairy milk react this way and you need to keep your eye on it if it's on heat.

    How long should I chill my panna cotta?

    I recommend at least 2 hours, but remember that longer than 4 hours may make your panna cotta hard and rubbery in texture. This matcha panna cotta is best served the same day!

    Is panna cotta a type of flan?

    No, though they are very similar in texture and sometimes look alike. Flan has eggs in it and panna cotta doesn't.

    Green panna cotta topped with raspberries.

    Related Recipes

    In the mood for more matcha recipes? You've come to exactly the right place!

    • Matcha Pudding
    • Lavender Matcha Latte
    • Matcha Chip Cookies
    • Matcha Affogato

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    Green panna cotta topped with raspberries.
    Print Recipe
    5 from 2 votes

    Matcha Panna Cotta

    This vegan and kosher version of the classic Italian custard dish mixes in matcha powder to create a decadent and creamy Matcha Panna Cotta!
    Prep Time5 mins
    Cook Time10 mins
    Resting Time2 hrs
    Total Time2 hrs 15 mins
    Course: Dessert
    Cuisine: American, Italian, Japanese
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 8
    Calories: 86kcal
    Author: Candice

    Equipment

    • High Speed Blender

    Ingredients

    • 3 cups full-fat coconut milk oat milk, almond milk, soy milk
    • ⅓ cup sugar
    • ½ teaspoon agar powder
    • 4 teaspoons matcha powder culinary grade

    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.

    Video

    Notes

    If you don't completely dissolve the agar powder and sugar, the mixture will stay separated and only some of your panna cotta will set. Make sure to stir constantly.
    Non-dairy milk can be prone to separation and curdling. It is important not to bring the milk to a boil, and instead bring it to a very light simmer. The proteins in most non-dairy milk react this way and you need to keep your eye on it if it's on heat.
    I prefer the creamy texture that full-fat coconut milk brings to this recipe. Oat milk, almond milk, soy milk, and other non-dairy milk work, but don't provide as much creaminess. You get more of a jello-y consistency. Non-dairy milk that has a high flavor profile like pistachio or hazelnut milk will affect the taste of the recipe.

    Nutrition

    Calories: 86kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Sodium: 43mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 285IU | Calcium: 129mg | Iron: 1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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