Strawberry Matcha Panna Cotta
This panna cotta was inspired by one of my favorite drinks: the strawberry matcha latte. It has the same flavor combination, sweet berries, matcha, and creamy foam but as a cool, delicate dessert. I used a special matcha gifted to me by my friend Tomoko (thank you, Tomoko!) for its vibrant flavor and color.
The recipe is simple, but the key step is chilling the panna cotta mixture over ice before pouring it into glasses. This prevents the layers from separating as it sets. Trust me—it’s worth the extra minute or two.
Bloom the Gelatin:
Sprinkle the gelatin evenly over cold water. This helps it absorb the liquid properly and prevents lumps. Avoid dumping it all at once or stirring right away, as that can cause clumping. Let it sit for at least 5 minutes to fully hydrate. This step is essential for the panna cotta to set with a smooth, even texture.
Blooming gelatin is essential because it hydrates and softens the gelatin powder, allowing them to dissolve evenly when heated. Without blooming, dry gelatin can clump or form lumps when added directly to liquid, resulting in an uneven texture and won’t set right. Soaking the gelatin in cold water gives it time to absorb moisture and expand, ensuring a smooth, consistent gel once mixed into the warm liquid.
Make the Base:
In a pot, warm the milk and sugar just until it’s about to simmer, then remove from heat. Add the prepared matcha to help cool the mixture slightly.
Gelatin is a protein that can break down if exposed to very high heat, preventing it from setting properly. For best results, the liquid should be warm, ideally below 60°C (140°F) before whisking in the bloomed gelatin. Avoid adding gelatin to boiling or very hot liquid because excessive heat can damage its structure and stop it from firming up.
On the other hand, gelatin won’t dissolve if added directly to cold liquid. It needs warmth to melt properly and incorporate evenly. That’s why you bloom gelatin first in cold water to hydrate it, then add it to warm (not hot) liquid to melt and activate the gelling process.
Chill the Mixture:
When you chill the mixture over an ice bath and whisk it until it thickens a bit, you’re helping everything come together smoothly. If you skip this step and pour the warm mixture straight into the cups, the ingredients can separate—like the cream and matcha might split and look like two different layers or the gelatin won’t set evenly. Cooling it gradually while whisking helps the gelatin activate properly and keeps the texture creamy and uniform.
Strawberry Compote — Not Jam, So Use Within One Week
For this recipe, I make a quick strawberry compote to keep things fresh and light. Unlike jam, compote isn’t cooked down long enough to create that thick, shelf-stable consistency. It’s basically fruit simmered just enough to soften and release its juices, so it stays chunky and vibrant.
Because compote doesn’t have as much sugar or pectin as jam, it won’t last as long. You’ll want to store it in the fridge and use it within about one week to enjoy its fresh flavor and avoid spoilage. Jam, on the other hand, is cooked longer with more sugar, which acts as a preservative, allowing it to keep for months unopened.
So, think of compote as a fresh, fresh fruit topping that’s best enjoyed sooner rather than later!
Customizing Your Matcha Panna Cotta Sweetness
If you’re making just the Matcha Panna Cotta on its own, I recommend adding a bit more sugar, about 5 to 10 grams extra, since the panna cotta itself is fairly subtle and not very sweet.
When I created this dessert, I designed it with the strawberry compote and sweetened cold foam in mind. Those layers add plenty of natural sweetness and perfectly balance the flavors. But if you’re skipping the toppings, a little extra sugar in the panna cotta will make sure it’s still delicious and not too mild on its own.
Strawberry Matcha Latte Panna Cotta
Prep time 15 minutes
Cooking time: 30 min
Total 4 hours (including chilling time)
Makes 2 4oz Matcha Panna Cotta
Ingredients
For Matcha Panna Cotta
1 tablespoon matcha
50ml hot water
30g sugar
3g gelatin
1/4 cup milk
1/2 cup heavy cream
For Strawberry Compote
80g strawberries
40g sugar
1 teaspoon lemon juice
40g water
For Cold Foam
3 tablespoons heavy cream
1 teaspoon strawberry syrup (from the strawberry compote)
Preparation
In a small bowl, add 2 tablespoons of water and sprinkle the gelatin over it to bloom. Set aside and let it bloom for at least 5 minutes.
In another bowl, sift the matcha. Add 50 ml of hot water and whisk with matcha whisk well until smooth. Set aside.
In a small saucepan, combine the milk and sugar. Warm gently over medium heat, just until it's about to simmer.
Pour the warm milk into a mixing bowl and add the prepared matcha. Add the bloomed gelatin and whisk until fully dissolved.
Add the heavy cream and whisk to combine.
Place the bowl over an ice bath and whisk continuously until the mixture thickens slightly.
Pour into serving glasses and chill in the fridge for at least 2 to 3 hours, or until set.
Make strawberry compote. Cut the strawberries into quarters.
Sprinkle sugar and lemon juice over the strawberries and let them sit for 30 minutes
Transfer the mixture to a small pot and add water. Bring to a simmer over medium heat. Once the juice turns a deep red color (about 2 minutes), remove from the heat.
Transfer to a clean, sterilized glass jar. Store in the fridge. It will keep for 1 week.
Make cold foam. In a medium-sized bowl, add the cream and syrup. Mix until thickened.
Assembly: Spoon the strawberry compote over the matcha panna cotta, then pour the cold foam on top.