Matcha Panna Cotta with Black Sesame & Raspberries is a modern twist on a classic Italian dessert. A beautifully vibrant green colored powder, that is packed full of antioxidants, the matcha gives this dessert an earthy and herbacious touch and the black sesame seeds add a nutty element. I have used an organic, culinary grade matcha powder here and it can be used in both sweet and savoury dishes. This panna cotta is vegetarian friendly as I have used agar-agar powder in place of traditional gelatine sheets. A simple and beautiful dessert that will be sure to impress and is a great introduction to the world of matcha.

Serves 6

Print | PDF Print | PDF

Matcha Panna Cotta with Black Sesame & Raspberries

  • 2 cups of double cream
  • 1 cup of milk
  • 1/3 cup of castor sugar
  • 1 tbslp. of culinary grade organic matcha green tea powder
  • 1 vanilla pod, sliced down the centre
  • 6 grams of agar-agar powder
  • 1 punnet of fresh raspberries, for serving
  • 1 tblsp. of black sesame seeds, for serving

In a medium sized saucepan bring the cream, milk, sugar, matcha powder and vanilla pod almost to the boil over moderately high heat, stiring continuously. Turn off the heat and stir in the gelatin powder. Whisk the mixture until smooth and well combined, making sure there are no lumps forming. Divide the panna cotta mixture among six ramekins or small glasses and set aside to cool to room temperature. Next, cover the ramekins with plastic film and place into the fridge for at least 4 hours or over night.

When ready to serve, you can serve your panna cotta directly from the ramekin or glass or you can run for 3 seconds under hot water, then run a knife around the edge and invert onto a small serving plate or bowl. Top your panna cottas with fresh raspberries and a sprinkle of black sesame seeds.

Matcha Panna Cotta with Black Sesame & Raspberries
Matcha Panna Cotta with Black Sesame & Raspberries

Bon appétit x