You will just love this gorgeously creamy panna cotta recipe, it is so simple to prepare and wonderful for serving to guests as it can be made in advance. Brimming with antioxidants, vitamins and minerals, Matcha green tea powder is a nutritional powerhouse, also a natural detoxifier, it calms and relaxes the body, as well as boosting the metabolism and increasing energy levels. Matcha’s gorgeous vibrant green colour comes from the incredibly high chlorophyll and L-theanine content, while it’s natural sweetness means it is just so delicious to both drink and cook with. At The Health Emporium we sell and love the beautiful organic Match Maiden and Kenko Matcha Green Tea Powders.
This recipe also uses gelatin powder, which is wonderfully beneficial for healthy skin, hair and nails, as well as improving joint and bone health, enhancing sleep quality, improving digestion, and acting as an anti-inflammatory. Gelatin powder can be used to make lovely healthy jellies, gummies, mousses, panna cottas, puddings, as well as added to smoothies, soups, stews, sauces and juices. Always choose a 100% grass-fed gelatin, such as the Great Lakes Gelatin powder that is so popular in our store.
Matcha Green Tea Panna Cotta
- 4 tbsp Maple Syrup
- 500 ml Organic Pouring Cream , or coconut cream
- 1 tbsp Matcha Green Tea Powder
- 1 tsp Vanilla , powder or liquid
- a pinch Salt , unrefined
- 1 tbsp Gelatin Powder , grass-fed
- 1 cup Frozen Raspberries
- 2 tsp Maple Syrup , extra
- 1 tbsp Chia Seeds
- extra Chia Seeds , for decorating
- Put the cream, matcha powder, 4 tbsp maple syrup, vanilla, salt and gelatin powder into a small saucepan over over a low heat. Cook, stirring constantly with a whisk or hand-held blender, until the matcha and gelatin are fully dissolved, for about 5 minutes. Bring just to a simmer but do NOT boil.
- Set the matcha cream mixture aside to cool for 10-15 minutes.
- Mash the partially defrosted raspberries with 2 tsp maple syrup and 1 tbsp chia seeds with a fork. Place the mashed berries into the bottom of 4 glasses.
- Gently stir the matcha cream and then slowly pour over the raspberries. Sprinkle a small pinch of chia seeds over the top of each panna cotta.
- Refrigerate for 4 hours or until set.
- Make a lovely chocolate panna cotta by replacing the matcha powder with raw cacao powder.
- Try blueberries or other fruits such as mango, peaches, apricots or passionfruit in place of the raspberries.
- To make a vanilla panna cotta leave out the matcha green tea and increase the vanilla to 2 tsp.
- You could use 250ml of heavy mud cream and 250ml of full cream milk in place of the 500ml of pouring cream.
- Use coconut cream or coconut milk in place of the cream for a delicious dairy-free option.