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
