super easy matcha & white chocolate panna cotta!

by

It’s been a while since I made anything matcha huh? Sorry about that, life’s been kinda… hectic and all that and I’ve also discovered that Candy Cafe in Chinatown makes a matcha ice cream smoothie – I KNOW! – so I haven’t had to make my own! But over the weekend I got the matcha itch again and basically had zero ingredients on hand except cream, white chocolate and gelatin (and I always have matcha) so…

… hello matcha & white chocolate panna cotta!

Panna cotta is basically “cooked cream” and believe me, it is super easy to make. You literally just have to mix the cream, sugar and gelatin together and then let it set, it’s seriously that simple.

I added white chocolate for a richer white chocolatey flavour (why not, right?) and matcha because I’m just a little bit obsessed. This time I used Vitalife’s matcha powder which is great, high quality matcha. I’ve got the drinking grade stuff, but what’s awesome about Vitalife is that they also sell a cooking grade matcha – 100 grams for £11.99 – which is cheaper and perfect for baking and desserts!

So I made a little pot of this stuff and was deliberating on what ramekins to use. I’ve been particularly into teeny weeny miniature taster-sized desserts lately and so I made a few in shot glasses. Totally cute. The rest I poured into ramekins – you know the ones that come with the Gü chocolate soufflés? I totally buy those just for the ramekins. Not the soufflés. Obviously.

I think I’m going to start making lots of miniature desserts, they’re more fun to eat and as I’ve said before, awesomeness comes in small packages.

Matcha & white chocolate panna cotta
2 sheets gelatin (or enough to set 300mL of liquids)
300mL double cream
1 tablespoon caster sugar
2 tablespoons milk
1 teaspoon vanilla essence
20 grams white chocolate, finely chopped
1 1/2 teaspoon matcha powder (I used Vitalife matcha powder)
  1. Place two sheets of gelatin in a little cold water and leave for five minutes. After five minutes, drain water.
  2. In the mean time, place all other ingredients except matcha powder in a pot and place over low heat.
  3. When the mixture starts to bubble on the sides, place softened gelatin sheets in the pot and stir slowly, ensuring it melts completely. Try to avoid the liquid boiling though as this may make it not set as well.
  4. When the gelatin has melted, it’s time to add the matcha. Spoon out about 3-4 tablespoons of cream mixture and add matcha powder to this.
  5. Stir until mostly or completely dissolved (I left some matcha undissolved as I like the speckled look and taste). Add dissolved matcha mixture back into the cream and stir.
  6. Pour into ramekins, small bowls or shot glasses.
  7. Refrigerate for a couple of hours or overnight to set.
Makes 4 small ramekins or 8-10 shot glasses.
Posted in: Eating In, Foodie, Recipes

Comments are closed.

Post Navigation