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Clear glasses with a pale green panna cotta dessert, are topped with strawberries and white chocolate shavings.

Matcha is a Japanese green tea powder made from tea leaves that are dried then ground. It is high in antioxidants and has a vibrant green colour. With a "grassy" taste, it is not to everyone's liking. If you enjoy the taste of matcha, this velvety panna cotta is simple to make, and you can glam it up with decoration as you wish.

This dessert keeps well and can be made ahead. However, the panna cotta needs at least 4 hours in the fridge to set (it is best to let it set overnight).


  • 1 cup whole milk
  • 2 teaspoons gelatine powder
  • 2 cups thickened cream
  • 2 teaspoons vanilla
  • 1/2 cup white sugar
  • 2 teaspoons matcha powder

Tools and Utensils

  • Bamboo matcha whisk - The bamboo whisk will easily separate clumps of the fine powder 
  • Measuring cups and spoons 
  • Small jug 
  • Medium saucepan 
  • Wooden spoon 
  • Glasses to serve



Pour half the milk into a small jug and sprinkle the gelatine on the top. Stir and allow to swell or "bloom" for 3 – 5 minutes.

Into a medium saucepan, pour the remaining milk, thickened cream, vanilla, sugar and matcha powder. Set over medium-high heat and whisk gently to combine.

Pour in the milk and gelatine from the small jug, stirring gently with the wooden spoon. Bring to barely a simmer, whisking occasionally. (When tiny bubbles begin to form at the edge of the saucepan, it is ready to take off the heat.)

Remove saucepan from the heat. Pour mixture evenly into serving glasses, cover, let sit till room temperature, then chill in the refrigerator for at least 4 hours, or overnight.

Note: Matcha powder has a shelf life of about 2 months.

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