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Matcha Panna Cotta
Japanese-Italian fusion dessert — barely set matcha cream with a delicate bitterness balanced by sweetened red bean.
Ingredients
Instructions
Soak gelatine in cold water 5 minutes.
Whisk matcha with hot water until smooth paste forms.
Heat cream, milk and sugar until just simmering.
Whisk matcha paste into cream until smooth.
Squeeze out gelatine and whisk into warm cream.
Pour into 6 moulds, refrigerate 4 hours until set.
Unmould onto plates, serve with a spoonful of red bean paste alongside.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
