Matcha Panna Cotta: Deliciously Creamy Dessert Idea!

Introduction

Today, I'm sharing how to make a Matcha Panna Cotta. It's my take on the classic dessert, using full-fat coconut cream for the base, which gives it a wonderful richness. We'll be using matcha powder for that unique flavour and green tea colour, and agar-agar powder to help it set, which is a great option if you're looking for a plant-based gelling agent.

What you'll end up with is a dessert that really highlights the distinct, slightly earthy taste of matcha. This is balanced with a bit of maple syrup – though you can use other sweeteners if you prefer. The texture is very smooth and creamy, thanks to the coconut cream and the way the agar-agar sets everything up. It’s also naturally dairy-free because of the coconut base.

The process for making this is quite straightforward. First, we’ll blend the main ingredients – the coconut cream, your chosen sweetener, matcha, agar-agar, and a bit of vanilla – until everything is well combined and smooth. Then, this mixture gets a short time on the stove, just bringing it to a gentle boil for a minute to ensure the agar-agar is properly activated.

After it’s heated, I always strain the mixture. This step is really worth it for getting that perfectly smooth consistency, catching any bits that didn't quite dissolve. Then, it’s just a matter of pouring it into your serving dishes and letting it chill in the refrigerator for at least an hour so it can set up properly.

When you're ready to serve, adding a tablespoon of yogurt on top and a little extra matcha powder dusted over makes a nice finishing touch. The yogurt adds a pleasant tang. I find this dessert works well if you want to prepare something in advance, as it needs that chilling time anyway.

Ingredients

500 ml / 17 oz. Coconut Cream
1/4 cup Maple Syrup, or use Sweetener of your choice
1.25 teaspoons Agar Agar Powder
1 tablespoon Matcha Powder
1 teaspoon Vanilla Extract
Yogurt, for topping
Matcha Powder, for dusting

Instructions

Blend the Ingredients: In a blender, combine 500 ml coconut cream, 1/4 cup maple syrup, 1¼ teaspoons agar agar powder, 1 tablespoon matcha powder, and 1 teaspoon vanilla extract. Blend until the mixture is completely smooth and all ingredients are fully incorporated.
Transfer to Saucepan: Pour the blended mixture into a saucepan.
Heat and Activate Agar: Place the saucepan over medium heat. Stir the mixture continuously and bring it to a gentle boil. Once boiling, maintain the boil for 1 minute, stirring constantly to ensure the agar agar powder fully dissolves and activates.
Strain the Mixture: Remove the saucepan from heat and carefully strain the hot mixture through a fine-mesh sieve into a clean bowl or jar to remove any lumps.
Portion into Serving Dishes: Evenly pour the strained matcha mixture into individual serving bowls or ramekins.
Chill to Set: Refrigerate the bowls for at least 1 hour, or until the panna cotta is firm and set.
Garnish and Serve: Once set, top each panna cotta with about 1 tablespoon of yogurt. Lightly dust with extra matcha powder for garnish.
Enjoy: Serve chilled and enjoy your homemade matcha panna cotta!

Recipe Notes

Agar Agar Activation: Ensure the mixture genuinely comes to a gentle boil and is held there for the full minute specified to fully activate the agar agar; otherwise, the panna cotta may not set properly.
Sweetener Adjustment: The quantity of maple syrup or chosen sugar can be adjusted to your preference. Taste the mixture before boiling if using a liquid sweetener, though be cautious if tasting hot.
Matcha Quality: Using ceremonial grade matcha powder is recommended for the best color and flavor, as it tends to be less bitter than culinary grades.
Blending Thoroughness: Blend the initial ingredients very well to ensure the matcha powder is fully incorporated and there are no lumps before heating.
Straining Importance: Do not skip straining the mixture. This step is crucial for removing any undissolved matcha particles or agar agar, ensuring a perfectly smooth panna cotta.
Gentle Boil: Avoid a rapid, vigorous boil, as this could cause the mixture to boil over or potentially affect the coconut cream’s texture.
Chilling Time: One hour is the minimum chilling time. For a firmer set, especially if using larger molds, allow for 2-4 hours or even overnight.
Yogurt Choice: Use a plain or vanilla-flavored yogurt that complements the matcha. Dairy or non-dairy yogurt can be used based on dietary preference.
Serving Vessels: Individual ramekins or small glasses are ideal for serving. If you wish to unmold the panna cotta, lightly grease the molds.
Dusting Timing: Dust with matcha powder just before serving to maintain its vibrant color and prevent it from absorbing moisture.

Frequently Asked Questions

Can I use a different type of milk instead of coconut cream?

You can experiment with other plant-based milks, but coconut cream provides a specific richness and creamy texture that is key to this recipe.

What if I don't have agar agar powder? Can I use gelatin?

No, gelatin isn’t vegan. :)

My panna cotta didn't set. What went wrong?

This is usually due to the agar agar not being boiled for the correct amount of time or not enough agar agar being used for the volume of liquid.

Why is my panna cotta grainy?

This could be due to the matcha powder not being fully dissolved during blending, or the mixture not being strained properly. Overheating coconut cream can also sometimes affect texture.

Can I make this recipe ahead of time?

Yes, panna cotta is an excellent make-ahead dessert. It can be stored, covered, in the refrigerator for up to 2-3 days. Add the yogurt and matcha dusting just before serving.

Can I reduce the amount of sweetener?

Yes, the sweetness can be adjusted to your liking. Taste the blended mixture (before adding agar if you’re concerned about tasting it raw, though it’s generally fine) and adjust if necessary.

What kind of yogurt works best for the topping?

Any thick, creamy vegan yogurt, either plain or vanilla-flavored, works well.