As you have probably noticed, we have really been into matcha this past year. This is crazy if you knew how I, Veronique, used to strongly dislike the taste of it. I guess it’s an acquired taste. Matcha is a type of green tea that has been pulverized into a powder and a good matcha should be creamy and strong in flavour.
Every matcha powder is different so before doing a recipe, you should always try to evaluate how strong it is. You might have to play a little bit with the matcha measurement in this recipe. Try first putting 1/2 tbsp, and if it’s not strong enough, put in the full 3/4 tbsp. If your matcha is not as strong, you might have to go up to a full tbsp. The Matcha we use is not a popular brand and we weren’t able to find it online, but it’s one that is produced in Canada. Matcha is nowadays very common and can be found in any supermarket where we live.
It is important to let the mixture heat until it simmers while whisking constantly. This will allow the matcha powder to dilute properly and to avoid the bitter after taste. Also note that the dessert should not reach a boiling point.
It is important to dilute the matcha powder in hot water first and to mix well. You can use a matcha whisk such as this one from matchaDNA. We usually just like to add the hot water and matcha powder into a container that can be closed so we can then shake it well until mixed. Another tip is to strain the mixture before putting it into your ramekins to avoid the residual powder.
Well, there you are guys, another yummy matcha dessert recipe, Matcha Panna Cotta! If you are also obsessed with matcha flavoured desserts, check out our recipes for No-Bake Matcha (Green Tea) Cheesecake and White Chocolate Matcha (Green Tea) Brownies. We hope you enjoy this recipe and happy eating!
Matcha (Green Tea) Panna Cotta
- 1 pack gelatin powder about 7 grams
- 2 tbsp water
- 3/4 tbsp matcha powder
- 1/2 cup half and half
- 1 cup heavy cream
- 2 tbsp cane sugar
Add the water into a small bowl and add the gelatine powder. Let sit for 5 minutes.
In a saucepan, add the half and half and the heavy cream and heat over medium low heat. Add the gelatine mix into the saucepan and mix using a whisk for about 2 minutes until there are no more chunks of gelatine. Add the matcha powder into the mixture and continue whisking gently until the liquid simmers and the matcha powder is well dissolved.
Remove saucepan from heat and add the cane sugar. Strain mixture through a sieve and pour into 3 individual ramekins. Let cool to room temperature and let set in the fridge for at least 2 hours or until firm. Serve with fresh fruits and whipped cream.