We all know matcha is taking over the planet in its tea-like form, but its cool green color and unique flavor are taking over the dessert world as well. From croissants dipped in matcha-flavored white chocolate to matcha-frosted gingerbread cookies, I think I’ve seen it all. I wanted to create a dessert that offered the health benefits of matcha while contrasting its earthiness with sweet ingredients. The coconut milk makes this panna cotta silky-smooth and luxurious.
When working with ground matcha, it’s imperative to add a very small amount of liquid at first in order to create a smooth paste. Once that is accomplished, you can add more liquid and be guaranteed it will be lump-free. Passing the mixture through a fine-mesh strainer at the end will further ensure a smooth panna cotta.
MATCHA PANNA COTTA
- 2 13 1⁄2 oz (400 ml) cans full-fat coconut milk
- 2 1⁄2 tsp unflavored gelatin
- 1 Tbsp green matcha powder, plus more for garnish
- 1⁄4 cup [60 ml] light-colored maple syrup
- 1 tsp vanilla extract
- Pinch of kosher salt
- 2 Tbsp black sesame seeds for garnish
- 8 oz [225 g] raspberries for garnish
- Before opening the cans of coconut milk, shake them vigorously. This will help distribute the fat more evenly. Pour 1⁄2 cup [120 ml] of the coconut milk into a medium bowl, and sprinkle the gelatin over the top. Set aside.
- Combine the matcha and 2 Tbsp of the remaining coconut milk in a small saucepan. Whisk until there are no lumps and the matcha is fully incorporated into the milk. Slowly pour in a little more of the remaining coconut milk, whisking as you go, to incorporate the matcha. Whisk in the remaining coconut milk, then add the maple syrup, vanilla, and salt. Place the saucepan over low heat. Warm until there are bubbles around the edge and it begins to steam.
- Slowly pour 2 Tbsp of the hot matcha liquid over the gelatin mixture, whisking constantly to prevent lumps and dissolve the gelatin. Continue adding the liquid, whisking the entire time. Pour the liquid through a fine-mesh strainer to remove any clumps of gelatin or matcha. Ladle the panna cotta into six small bowls or wine glasses. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight.
- Just before serving, dust with a little matcha powder if desired, sprinkle a few black sesame seeds over each of the panna cotta, then top with a few raspberries. Serve.
Reprinted from The Vibrant Life: Eat Well, Be Well by Amanda Haas with permission from Chronicle Books, 2019. Photographs © Erin Kunkel.