Ooh la la, there is nothing like a bite of really good panna cotta. It’s a dreamy, luscious and creamy dessert that is very easy to recreate at home. So, let’s get jiggy with it.
I love panna cotta. Just like the crackle of a good creme brûlée, a good panna cotta must possess the dance of the panna cotta. That means, when you jiggle your plate from side to side, this delicate dessert wobbles beautifully on the plate. So, getting the right calibration between the gelatine and dairy is key for it to set and still wobbly. The addition of matcha green tea gives a subtle tea-like pungency to this beautiful dessert.
This is an extremely fool proof recipe. To go with this dessert, I’ve made a simple chocolate soil which adds a bit of crunch and texture. Go ahead and give it a try – it surely makes the most impressive dinner-party finale.
Find the link to the chocolate soil crumble here.
PrintGreen Tea Panna Cotta with Chocolate Soil
- Yield: 4–6 servings 1x
Description
Get jiggy with the dance of the green tea panna cotta.
Ingredients
- 100 ml full-cream milk
- 2 tsp (7 g) powdered gelatine
- 500 ml double cream
- 75 g sugar
- 1 1/2 tbsp matcha green tea powder
Chocolate Soil
- 100 g plain flour
- 40 g cocoa powder
- 80 g caster sugar
- 1/4 tsp salt
- 80 g unsalted butter, melted
Instructions
- Make the chocolate soil first — it can be prepared days ahead and kept in an airtight container for up to 5 days. Preheat oven to 150°C. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt until combined. Stir in the melted butter until the mixture looks mealy and clumpy. Spread evenly on a baking tray lined with baking paper. Bake for 10–15 minutes, stirring occasionally. Cool completely, then store in an airtight container.
- To make the panna cotta: gradually mix the green tea powder with 2 tbsp of the milk in a small bowl until smooth. Pour the remaining milk into a small heatproof bowl and sprinkle over the gelatine. Set aside for 5 minutes. Place the bowl over a saucepan of hot water and stir continuously until the gelatine dissolves. Remove and leave to cool.
- Mix the cream and sugar in another saucepan and heat over low heat until almost boiling. Remove and pour into a jug. Whisk in the green tea paste, followed by the cooled gelatine solution. Whisk until well combined. Pour into dariole moulds.
- Refrigerate for 2 hours or more until set. The panna cotta should wobble like jelly when you move the mould, and the centre should not look liquid.
- To unmould, dip the bases briefly in hot water for about 5 seconds. Gently invert onto serving plates and give short sharp shakes to loosen. Serve with chocolate soil on the side.
Notes
The chocolate soil keeps in an airtight container for up to 5 days, so make it well ahead of time. A good panna cotta must wobble — it should dance on the plate, not sit stiffly. Getting the balance between gelatine and dairy is the key.
- Category: Dessert
- Cuisine: Western
Frequently Asked Questions
What type of green tea should I use for the panna cotta?
You should use matcha green tea for the panna cotta, as it provides the subtle tea-like flavor that complements the creamy texture.
How do I ensure my panna cotta sets properly?
To ensure your panna cotta sets correctly, balance the amount of gelatine with the dairy; too much gelatine can make it too firm, while too little will prevent it from setting.
Can I make the chocolate soil in advance, and how should I store it?
Yes, you can make the chocolate soil in advance; store it in an airtight container at room temperature to maintain its crunch.
amazing recipe, so smooth, highly recommend
Hi, great receipe, one question though, does it matter if i ise thicken cream instead of double cream?
What, no comments yet?
Thanks for this recipe. It’s wonderful. Tasty, unusual and beautiful.
The chocolate soil recipe makes so much that we were eating it with everything for a week… I think one-fifth (divide the amounts needed of each ingredient by 5) makes just enough for this recipe.
I might try using just 1 or 2 g less gelatin too…