Matcha Panna Cotta – a delicious recipe with Maple Syrup, Unflavored Gelatin, Water, u00bc, Heavy Cream, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small saucepan, whisk maple syrup and gelatin until smooth. Stir in the water and let sit for 5 minutes. Whisk in the salt.
2
Bring to a boil over medium-high heat, stirring often. The mixture may bubble up as it comes to a boil. Remove from heat. Whisk in the cream and vanilla. Set aside.
3
Sift matcha into a small bowl. Gently warm milk to about 160u00b0F. Pour over the sifted matcha and whisk vigorously with a bamboo whisk until completely smooth.
4
Whisk matcha-milk mixture into the cream-gelatin mixture. If you like a very smooth panna cotta, strain the whole mixture through a fine-mesh sieve.
5
Pour into individual serving containers. Cover and refrigerate until completely set, about 4 hours. Store in the refrigerator until ready to serve. Will keep, refrigerated, for about 5 days.
700
kcal
Calories
65
g
Fat
22
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 Tablespoons Maple Syrup, 4 teaspoons Unflavored Gelatin, 6 Tablespoons Water, 1/4 teaspoons Unrefined Salt, and more.
Yes, Matcha Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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