Matcha Panna Cotta Recipe

Ingredients

For panna cotta:

• 1 cup heavy whipping cream
• 1/2 cup whole or almond milk
• 1/4 cup maple syrup
• 1 1/2 to 2 tsp culinary grade matcha powder
• 1 tsp cornstarch
• 1/2 tsp agar agar
• 1/2 vanilla bean pod

For raspberry sauce:

• 1 cup fresh raspberries, rinsed and patted dry
• 2 tsp maple syrup
• 1/2 tsp lemon juice

For vanilla whipping cream:

• 1/2 cup whipping cream
• 2 tsp maple syrup
• 1/4 tsp vanilla extract

For garnish:

• Raspberry sauce
• Matcha powder
• Vanilla whipping cream
• Cacao nibs

Preparation instructions

1. Place almond/cashew milk, maple syrup, matcha powder, cornstarch, and agar agar in a blender; process until smooth. 
   
2. Cut the vanilla bean lengthwise, and remove seeds.
   
3. Add heavy whipping cream to a small saucepan along with the vanilla seeds and the empty vanilla pod.
   
4. Pour in the matcha milk mixture and cook at low heat until simmering.
5. Turn off the heat and remove the vanilla pod.
   
6. Divide the mixture between 7 small silicone molds, previously coated with coconut oil for easier release of the panna cotta. Let it chill in the refrigerator for at least 3 hours.
   
7. Meanwhile, place raspberries, maple syrup, and lemon juice in a food processor and process until smooth. Sieve the raspberry sauce to remove the seeds. Reserve in the fridge until it is ready to serve.
   
8. In a small bowl, whip the cream with the maple syrup and vanilla extract at high speed until soft peaks form. Place whipping cream in the fridge.
   
9. Place the silicone mold over hot water for a few seconds. Invert the mold onto the center of a dessert plate, and shake gently to release the panna cotta. 
10. Serve with raspberry sauce on the side and garnish with matcha powder, vanilla whipping cream, and cacao nibs.

Photo and recipe credit: Sandra Aguirre

Read more:

• Matcha Recipe Ideas
• Matcha White Hot Chocolate Recipe
• Matcha Coconut Bites