If you are craving a dessert that feels like a little moment of pure joy, this Creamy Matcha Panna Cotta with Candied Kumquats and White Chocolate Recipe is an absolute must-try. The silky smooth panna cotta melds the earthy elegance of matcha with the rich creaminess that simply melts on your tongue. Paired with bright, tangy candied kumquats and delicate shavings of white chocolate, each bite is a perfect harmony of flavors and textures that will captivate your palate and have you coming back for more.
Ingredients You’ll Need
These ingredients might seem simple at first glance, but each plays an essential role in creating the lush flavor, creamy texture, and stunning emerald hue that make this dessert unforgettable.
- Granulated sugar: Sweetens the panna cotta and the candied kumquats just right without overpowering the matcha.
- High-quality matcha powder: Provides that vibrant green color and a fresh, slightly grassy flavor that’s characteristic of matcha.
- Milk: A silky base that helps dissolve the gelatin and blends beautifully with the cream.
- Powdered gelatin: The magic ingredient that gives the panna cotta its signature gentle wobble and firmness.
- Heavy cream: Creates that rich, velvety mouthfeel that panna cotta is known for.
- Pure vanilla extract: Adds a warm depth and delicate aroma to balance the matcha’s earthiness.
- Kosher salt: A pinch to elevate all the sweetness and flavor layers.
- Melted coconut oil: Used sparingly to grease ramekins, aiding in easy unmolding while adding a subtle smoothness.
- Kumquats: Bright and zingy, these little fruits add a tangy contrast when candied.
- Water: Essential for the simple syrup that softens the kumquats.
- Finely chopped or shaved white chocolate: Adds a touch of sweetness and a creamy texture that complements the matcha beautifully.
How to Make Creamy Matcha Panna Cotta with Candied Kumquats and White Chocolate Recipe
Step 1: Prepare Your Ramekins
Before diving into the panna cotta itself, lightly grease your ramekins with melted coconut oil. Use a paper towel to wipe off almost all the oil so only a very fine layer remains – this helps with a smooth unmold later. If you’re serving it directly in jars or cups, this step can be skipped.
Step 2: Bloom the Gelatin in Milk
Pour the milk into a small pot and sprinkle powdered gelatin evenly over the surface. Let it sit for about 5 minutes to allow the gelatin to bloom, which is crucial for smooth texture and proper setting.
Step 3: Mix Matcha and Sugar
While the gelatin is blooming, whisk together the granulated sugar and matcha powder in a bowl until the mixture is free of lumps—this step prevents clumps of matcha and ensures a smooth finish.
Step 4: Heat Milk and Dissolve Gelatin
Warm the milk-gelatin mixture over low heat, stirring continuously just until the gelatin fully dissolves. Avoid boiling or scalding to keep that delicate flavor. Once smooth, whisk in your matcha-sugar blend until completely combined and sugar is melted.
Step 5: Add Cream, Vanilla, and Salt
Remove the pot from heat and gently whisk in heavy cream, vanilla extract, and a pinch of kosher salt. Strain the mixture through a fine mesh sieve or cheesecloth to catch any remaining matcha lumps, ensuring your panna cotta is silky smooth.
Step 6: Chill to Set
Pour the panna cotta mixture evenly into your prepared ramekins. Chill in the refrigerator for at least one hour if you are serving directly, or four hours to overnight if you plan to unmold. The longer it sets, the firmer and more luscious the texture becomes.
Step 7: Prepare Candied Kumquats
While the panna cotta chills, prepare your candied kumquats. Bring sugar and water to a boil in a small saucepan, stirring to dissolve. Add halved kumquats and simmer gently until they turn translucent – about 4 to 5 minutes. Transfer both syrup and fruit to a jar and cool for topping later.
Step 8: Unmold Your Panna Cotta
If unmolding, run a thin knife around the edge of each panna cotta, then dip the ramekin rim briefly in hot water. Invert onto a serving plate and gently tap to release. Repeat with extra dips if needed to get a perfect clean release.
How to Serve Creamy Matcha Panna Cotta with Candied Kumquats and White Chocolate Recipe
Garnishes
The candied kumquats provide a burst of citrusy brightness that cuts through the creamy matcha base beautifully. A generous sprinkling of finely chopped or shaved white chocolate adds a touch of sweet creaminess and makes the dish look irresistible. Feel free to toss a few fresh mint leaves for a fresh aromatic twist.
Side Dishes
This panna cotta shines perfectly on its own as a luxurious dessert, but if you want to add some light accompaniments, think crisp green tea biscuits or a simple almond tuile. The light crunch provides a nice textural balance against the creamy softness.
Creative Ways to Present
Serve the panna cotta in clear glass jars for a casual gathering, layering candied kumquats and white chocolate inside just before finishing. For an elegant dinner party, unmold and plate with a drizzle of the kumquat syrup cascading around the base. This Creamy Matcha Panna Cotta with Candied Kumquats and White Chocolate Recipe allows for beautiful presentation that can suit any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover panna cotta can be stored covered in the refrigerator for up to 3 days. Keep the candied kumquats in a separate container to maintain their texture and freshness until you are ready to serve again.
Freezing
While panna cotta is best enjoyed fresh, you can freeze it in airtight containers for up to a month. The texture might soften slightly once thawed, so it’s best saved for casual occasions rather than showcase presentations.
Reheating
Typically this dessert is served chilled and does not require reheating. If frozen, allow panna cotta to fully thaw overnight in the fridge to regain its creamy consistency before serving.
FAQs
Can I use agar-agar instead of gelatin?
Yes, agar-agar is a great vegetarian alternative but it sets differently and requires specific preparation steps. Adjust according to your agar brand’s instructions to preserve the desired creamy texture.
What type of matcha powder works best?
Use culinary-grade or better to ensure vibrant color and balanced flavor. Higher quality matcha will avoid bitterness and makes the panna cotta taste truly special.
Can I make this panna cotta vegan?
Substituting dairy with coconut cream or other plant-based creams is possible. You will need agar-agar instead of gelatin, though note the texture and taste might differ slightly from the original recipe.
How do I prevent lumps in the matcha mixture?
Whisk matcha powder with sugar first to break up clumps, then gradually incorporate into the warm milk while whisking vigorously. Straining before chilling ensures a perfectly smooth panna cotta.
Can I prepare candied kumquats in advance?
Absolutely! Candied kumquats can be made days ahead and refrigerated. Their flavor deepens over time, making them even more delightful when served atop the panna cotta later.
Final Thoughts
Getting to share this Creamy Matcha Panna Cotta with Candied Kumquats and White Chocolate Recipe with you feels like passing along a treasure. It’s one of those desserts that never fails to impress with its elegant flavors, luscious texture, and beautiful presentation. I encourage you to make it for your next special occasion or simply to treat yourself — it’s that good. Enjoy every creamy, citrusy bite!
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Creamy Matcha Panna Cotta with Candied Kumquats and White Chocolate Recipe
This Creamy Matcha Panna Cotta is a delicate and luscious Italian dessert infused with high-quality matcha powder for a vibrant green tea flavor. Paired with sweetly candied kumquats and a garnish of shaved white chocolate, it offers a refreshing and elegant treat perfect for special occasions or an impressive dinner finale. The silky texture and balanced sweetness make it uniquely delightful and visually stunning.
- Total Time: 4 hours 25 minutes
- Yield: 6 servings
Ingredients
Matcha Panna Cotta
- 1/3 cup granulated sugar
- 2 tablespoons high-quality matcha powder
- 1 cup milk
- 2¼ teaspoons powdered gelatin
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 2 teaspoons melted coconut oil (for greasing ramekins)
Candied Kumquats
- 1½ cups kumquats (about ½ pound), halved with seeds removed
- 3/4 cup granulated sugar
- ½ cup water
Garnish
- Finely chopped or shaved white chocolate
Instructions
- Prepare Ramekins: Lightly grease six 4-6 ounce ramekins with melted coconut oil, then wipe with a paper towel until only a very thin coating remains. This helps the panna cotta unmold easily later. If you prefer to serve directly, simply set ramekins, jars, or dessert cups aside.
- Bloom Gelatin: Pour 1 cup milk into a small pot and evenly sprinkle 2¼ teaspoons powdered gelatin over the top. Let it sit undisturbed for 5 minutes to soften and bloom.
- Mix Matcha Sugar: In a bowl, whisk together 1/3 cup granulated sugar and 2 tablespoons matcha powder until no clumps remain, forming a smooth blend.
- Dissolve Gelatin: Heat the milk and gelatin mixture over low heat while continuously whisking. Warm until gelatin completely dissolves but do not allow the mixture to boil or scald; this should take 1-2 minutes. Test by dipping a spoon and checking for granules.
- Add Matcha Sugar: Add the matcha and sugar mixture to the pot. Continue heating on low and whisk until the sugar dissolves fully without boiling, about 1-2 minutes.
- Incorporate Cream and Flavorings: Remove from heat. Whisk in 2 cups heavy cream, 1 teaspoon vanilla extract, and a pinch of kosher salt until smooth and fully combined.
- Strain and Chill: Strain the panna cotta mixture through a fine mesh sieve or cheesecloth to achieve a silky texture. Pour evenly into prepared ramekins. Chill for at least 1 hour if serving in ramekins or 4 hours to overnight if planning to unmold. Longer chilling results in a firmer panna cotta.
- Prepare Candied Kumquats: While chilling panna cotta, combine 3/4 cup sugar and ½ cup water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
- Simmer Kumquats: Add the halved kumquats to the syrup and reduce heat to a simmer. Cook until kumquats become translucent, about 4-5 minutes. Transfer the fruit and syrup to a jar and chill until ready to serve.
- Unmold (Optional): If unmolding, fill a small bowl with hot water. Run a sharp knife very gently around the top edge of the panna cotta inside each ramekin (just 1/16 inch deep). Dip ramekin into hot water briefly so the edges soften, then invert onto a plate and tap gently to release. Repeat dipping if needed.
- Serve: Present panna cotta topped with candied kumquats and shaved white chocolate. Alternatively, chill longer before serving directly in ramekins.
Notes
- Use high-quality matcha powder for the best flavor and vibrant color.
- Straining the panna cotta mixture helps ensure a smooth, lump-free texture.
- The thin layer of coconut oil is sufficient to aid in unmolding but won’t affect flavor.
- Do not boil the milk or panna cotta mixture to prevent curdling and preserve gelatin setting.
- Candied kumquats add a bright citrus contrast to the creamy dessert and can be prepared in advance.
- If you can’t find kumquats, substitute with other thin-skinned citrus fruits like mandarins or thinly sliced oranges.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
