Matcha Panna Cotta Served in Small Glasses

Panna cotta should be served soft, straight from its small glass. If that doesn't suit the way you want to serve dessert, other matcha set desserts include a cheesecake you can slice. This version uses about 3 1/2 tsp (7 g) matcha and gelatin for four servings. After heating, it needs at least four hours in the refrigerator; allow at least 4 hours 40 minutes overall.

• Preparation 15 minutes
• Cooking 5 minutes on the stove, none in the oven
• Cooling 20 minutes
• Chilling at least 4 hours
• Total time at least 4 hours 40 minutes
• Servings 4 small glasses of about 4 1/2 fl oz (135 ml) each
• Tools a saucepan, two bowls, a fine sieve, a whisk, a spatula, a pitcher, four 5 fl oz (150 ml) glasses, and a refrigerator

We keep the panna cotta in its glasses rather than unmolding its soft set. Gelatin won't give the same texture as the agar-agar in the plant-based version. With either method, check that it has set before serving.

Ingredients for matcha panna cotta

• about 1 1/2 cups (350 ml) heavy cream
• about 5 fl oz (150 ml) whole milk
• 2.1 oz (60 g) sugar
• about 3 1/2 tsp (7 g) matcha
• About 1 1/2 tsp (4 g) gelatin, in powder form
• about 4 tsp (20 ml) cold water for the gelatin

How to set the matcha panna cotta

1. Pour about 4 tsp (20 ml) cold water over about 1 1/2 tsp (4 g) gelatin in a small bowl.
2. Let the gelatin bloom for 5 minutes.
3. Sift about 3 1/2 tsp (7 g) matcha into a second bowl.
4. Heat about 1 1/2 cups (350 ml) cream, about 5 fl oz (150 ml) milk, and 2.1 oz (60 g) sugar for about 5 minutes, until they begin to simmer.
5. Take about 1 fl oz (30 ml) of the warm mixture to mix with the matcha.
6. Work the powder with that about 1 fl oz (30 ml) until it forms a smooth paste.
7. Remove the saucepan from the heat.
8. Stir the bloomed gelatin into the warm mixture.
9. Stir in the matcha paste.
10. Strain the mixture through a fine sieve into a pitcher.
11. Divide it among four 5 fl oz (150 ml) glasses.
12. Let the glasses cool for 20 minutes at room temperature.
13. Refrigerate for at least 4 hours, until fully set.

Wait until the first simmer, then avoid boiling the base after adding gelatin. If it still wobbles like a liquid after four hours, give it more time in the refrigerator. It should remain soft under a spoon.

How do you make the plant-based version?

For four glasses, use about 1 1/2 cups (350 ml) full-fat coconut milk, about 5 fl oz (150 ml) soy drink, and 2.1 oz (60 g) sugar with about 3 1/2 tsp (7 g) matcha and about 3/4 tsp (2 g) agar-agar. Mix the tea with about 1 fl oz (30 ml) taken from the milks. Stir the agar-agar and sugar into the rest of the cold milks, then bring to a boil for 2 minutes, stirring.

Off the heat, stir in the matcha paste and pour into the glasses. Let cool for 20 minutes, then refrigerate for at least four hours. This version sets more firmly than the one with gelatin; allow at least 4 hours 40 minutes.

Panna cotta, flan, or cheesecake: which one?

This panna cotta sets in the refrigerator, with no oven. Baked in a water bath, matcha flan sets with eggs and is then unmolded over its caramel; these glasses are served as they are. A soufflé-style cheese batter distinguishes Japanese matcha cheesecake, which is sliced after chilling.

Which matcha should go into these glasses?

For these sweet, milk-based servings, we choose Essence matcha powder before mixing it into the warm base. Sift about 3 1/2 tsp (7 g) to avoid clumps.

Our tip. Strain the mixture into a pitcher before pouring it. You can fill the four glasses without green streaks around their rims.

Allergens. Milk in the base recipe; soy in the plant-based version.