Heart Of The House

Matcha Panna Cotta

A great use of buttermilk from my weekly butter making is to make Panna Cotta.  It is one of my favourite go-to-dessert because it simple to make, not too sweet and slightly tangy.  For this recipe I am making a Matcha Panna Cotta.  Matcha is finely ground, high quality green tea.  Not only will you enjoy the smooth texture but the lovely pastel green colour is also a delight for the eyes.  Give it a try.

Matcha Panna Cotta


  • 150 ml thickened cream
  • 150 ml buttermilk (or milk)
  • 1/2 tsp vanilla paste (optional)
  • 30 gm  sweetener (I use maple syrup)
  • 1 tsp matcha (dissolved in 1 Tbs hot water
  • 10 gm gelatin powder (soaked in 100 ml of water)


  1. Combine cream, buttermilk, and sweetener (maple syrup) in a saucepan cook on low heat, stirring occasionally.
  2. Add dissolved matcha and vanilla paste, stir to combine.
  3. Remove from the heat.
  4. Sprinkle the gelatin over the cream mixture, stir continually until gelatin is dissolved.
  5. Strain the mixture through a sieve and pour into individual mould.
  6. Place in the refrigerator until set.
  7. To serve, run a small knife around the mould and turn onto serving plates.
  8. For this recipe, I sprinkle some activated pistachio and a light drizzle of maple syrup.


Print This Post Print This Post

Comments Closed