This Creamy Matcha Panna Cotta is a smooth and chilled matcha dessert made with milk, matcha powder, gelatin, sugar, and heavy cream. It has a soft, creamy texture with a gentle jiggle, making it a refreshing dessert for hot days. The matcha adds a lightly earthy tea flavor, while the milk and cream keep the panna cotta smooth, mellow, and easy to enjoy.
This recipe makes 2 small servings, which is perfect for a simple homemade dessert. The matcha powder is sifted first and mixed with heavy cream to help prevent clumps, then combined with warm milk and softened gelatin. After chilling overnight, the panna cotta becomes smooth, set, and ready to serve directly in the cup or unmolded onto a plate. If you like chilled desserts, matcha milk pudding, or easy no-bake desserts, this Matcha Panna Cotta is a great recipe to try.
Matcha Panna Cotta
Equipment
- Mixing bowl
- Fine mesh sieve
- Small saucepan
- Pudding cups or small dessert cups
Ingredients
- 4 g gelatin
- Icewater for blooming the gelatin
- 200 g milk
- 20 g sugar
- 2 tsp matcha powder
- 60 g heavy cream or replace with more milk
Instructions
- First, prepare a bowl of ice water and bloom 4g gelatin sheets until softened.
- Prepare 2 tsp sifted matcha powder. Gradually add 60g heavy cream and mix until the matcha powder and heavy cream are smooth and well combined. Set aside for later.
- To make the panna cotta base, add 200g milk to a small saucepan and heat over low heat.
- Add 20g sugar and stir gently until the sugar dissolves into the milk. Heat slowly until small bubbles begin to appear around the edges, then turn off the heat and remove the saucepan from the stove. The milk does not need to boil.
- Squeeze out the excess water from the softened gelatin sheets, then add them to the warm milk. Stir gently until the gelatin is fully dissolved.
- Add the prepared matcha cream mixture and stir until everything is smooth and evenly combined.
- Strain the mixture through a fine sieve for a smoother texture.
- Divide the panna cotta mixture evenly into 2 pudding cups. Refrigerate overnight, or at least until fully set.
- The next day, your Matcha Panna Cotta is ready to enjoy. You can serve it directly in the cups. If you want to unmold it onto a plate, dip the pudding cup in hot water for 2 to 3 seconds, then gently release the panna cotta.
Video
Cooking & Storage Tips
- Always sift the matcha powder before mixing. Matcha can clump easily, and sifting helps create a smoother panna cotta.
- If you do not have heavy cream, you can replace it with milk. The texture will be a little lighter, but it will still work.
- Do not boil the milk. Heat it gently just until small bubbles appear around the edges, then turn off the heat. Overheating may affect the texture of the panna cotta.
- Make sure the gelatin is fully dissolved in the warm milk before adding the matcha cream mixture.
- Refrigerate the panna cotta overnight, or at least until fully set. This gives it enough time to become smooth and firm.
- If you want to unmold the panna cotta, dip the cup in hot water for only 2 to 3 seconds. Do not soak it for too long, or the panna cotta may begin to melt.
Tools & equipment you may need
Fine Mesh Sieve
Pudding Cups
Last Updated on 2026-06-26