Matcha panna cotta

A delicate panna cotta flavoured with matcha green tea and white chocolate, served with whipped cream and fresh strawberries. The sweetness of the white chocolate perfectly balances matcha’s distinctive earthy, slightly bitter flavour. I know matcha isn’t everyone’s favourite, but paired with white chocolate it becomes much gentler, while giving this elegant dessert its beautiful green colour.

Makes 6 servings.

Ingredients for matcha panna cotta:

• 300 ml double cream
• 180 ml milk
• 150 g good-quality white chocolate, finely chopped
• 30 g caster sugar
• 2 teaspoons (6 g) powdered gelatine
• 40 ml cold water
• 2 teaspoons matcha powder*

Prepare 6 small moulds or ramekins (about 125 ml each).

Sprinkle the powdered gelatine over the cold water, stir briefly, and leave for 10 minutes to bloom.

In a saucepan, combine the milk, double cream, white chocolate, matcha and sugar. Heat gently, stirring, until the chocolate has completely melted. If any small lumps of chocolate or matcha remain, blend the mixture briefly with a hand blender until perfectly smooth. Remove the saucepan from the heat. Add the bloomed gelatine and stir until completely dissolved.

Divide the mixture evenly between the prepared moulds, cups or glasses. Refrigerate for at least 3 hours, or until fully set.

Serve the panna cotta turned out onto serving plates, or directly in the cups or jars, topped with whipped cream and fresh strawberries.

* Matcha quality matters. Different grades of matcha vary in colour and flavour, and some may produce a brownish rather than vibrant green dessert. For baking and desserts, culinary grade or baking grade matcha works best.

Enjoy!