We’ve done plenty of panna cotta recipes: salted milk, strawberry taho, and even binatog. The great thing about panna cotta is that it works with almost any flavor. To boot, it’s also very easy to make. This matcha panna cotta recipe uses the earthy, nutty flavor of matcha to balance out a subtly sweet, milky custard.
The recipe follows the basic method of making panna cotta. First, you bloom the gelatin in the milk; after a few minutes, you heat it in a saucepan. Then, you add in everything else—the cream, sugar, and matcha. Continue to cook until everything is dissolved. Transfer the panna cotta mixture to containers, and leave it to set overnight.
Technically, you can leave it at that. You get a bouncy custard with a subtle sweetness and a hint of matcha. But to really drive the matcha flavor home, we’ve also developed a matcha sauce to finish the panna cotta with. You can make the sauce just right before you serve the panna cotta, since it’s just stirring everything together. It forms a thick but soupy green liquid. Upon pouring onto your custard, it should slide to cover the surface before it drips down to the sides.