Matcha White Chocolate Crème Fraîche Panna Cotta

Name: Matcha White Chocolate Crème Fraîche Panna Cotta
Prep time: 25 min
Cook time: 10 min
Yield: 6

matcha white-chocolate creme-fraiche panna-cotta japanese-inspired elegant individual-desserts

Desserts

Silky smooth panna cotta infused with earthy matcha and rich white chocolate, finished with tangy crème fraîche. This sophisticated Japanese-French fusion dessert offers a perfect balance of bitter, sweet, and creamy flavors.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 10

Ingredients

360ml1 1/2 cups heavy cream
100g3.5 oz good quality white chocolate, chopped
80g1/3 cup granulated sugar
20g3 tbsp culinary grade matcha powder
7g (1 packet)1 packet unflavored gelatin
60ml1/4 cup cold water
120ml1/2 cup crème fraîche
5ml1 tsp vanilla extract
30g2 tbsp white chocolate shavings for garnish
for dustingfor dusting matcha powder for dusting
12 small12 small fresh mint leaves for garnish

Instructions

Sprinkle 7g (1 packet)1 packet unflavored gelatin over 60ml1/4 cup cold water in a small bowl and let bloom for 5 minutes.
Sift 20g3 tbsp culinary grade matcha powder to remove any lumps. In a small bowl, whisk matcha with 60ml (1/4 cup) of the 360ml1 1/2 cups heavy cream until smooth paste forms. Set aside.
Heat remaining 360ml1 1/2 cups heavy cream and 80g1/3 cup granulated sugar in a saucepan over medium heat, stirring until sugar dissolves. Do not boil.
Remove from heat and add 100g3.5 oz good quality white chocolate, whisking until completely melted and smooth.
Whisk bloomed gelatin into the warm cream mixture until completely dissolved.
Gradually whisk in the matcha paste until fully incorporated and mixture is uniform green color.
Whisk in 120ml1/2 cup crème fraîche and 5ml1 tsp vanilla extract until smooth. Strain mixture through fine-mesh sieve to ensure smoothness.
Divide mixture among 6 ramekins or glasses. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, run a knife around edges and dip ramekins briefly in warm water if unmolding, or serve directly in glasses.
Garnish with 30g2 tbsp white chocolate shavings for garnish, a light dusting of for dustingfor dusting matcha powder for dusting, and 12 small12 small fresh mint leaves for garnish.

Ingredients

id: heavy_cream metric: 360ml imperial: 1 1/2 cups name: heavy cream
id: white_chocolate metric: 100g imperial: 3.5 oz name: good quality white chocolate, chopped
id: sugar metric: 80g imperial: 1/3 cup name: granulated sugar
id: matcha_powder metric: 20g imperial: 3 tbsp name: culinary grade matcha powder
id: gelatin metric: 7g (1 packet) imperial: 1 packet name: unflavored gelatin
id: water metric: 60ml imperial: 1/4 cup name: cold water
id: creme_fraiche metric: 120ml imperial: 1/2 cup name: crème fraîche
id: vanilla metric: 5ml imperial: 1 tsp name: vanilla extract
id: white_chocolate_shavings metric: 30g imperial: 2 tbsp name: white chocolate shavings for garnish
id: matcha_powder_dusting metric: for dusting imperial: for dusting name: matcha powder for dusting
id: mint_leaves metric: 12 small imperial: 12 small name: fresh mint leaves for garnish

Instructions

Sprinkle {gelatin} over {water} in a small bowl and let bloom for 5 minutes.
Sift {matcha_powder} to remove any lumps. In a small bowl, whisk matcha with 60ml (1/4 cup) of the {heavy_cream} until smooth paste forms. Set aside.
Heat remaining {heavy_cream} and {sugar} in a saucepan over medium heat, stirring until sugar dissolves. Do not boil.
Remove from heat and add {white_chocolate}, whisking until completely melted and smooth.
Whisk bloomed gelatin into the warm cream mixture until completely dissolved.
Gradually whisk in the matcha paste until fully incorporated and mixture is uniform green color.
Whisk in {creme_fraiche} and {vanilla} until smooth. Strain mixture through fine-mesh sieve to ensure smoothness.
Divide mixture among 6 ramekins or glasses. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, run a knife around edges and dip ramekins briefly in warm water if unmolding, or serve directly in glasses.
Garnish with {white_chocolate_shavings}, a light dusting of {matcha_powder_dusting}, and {mint_leaves}.

Tips

Matcha Quality: Use culinary grade matcha for baking and desserts. Ceremonial grade is too expensive and delicate for this application.

Chocolate Selection: Use good quality white chocolate for best results. Avoid white chocolate chips which contain stabilizers that may affect texture.

Gelatin Success: Ensure gelatin is completely dissolved to avoid lumps. If mixture cools too much, gently reheat while stirring.

Straining Importance: Straining removes any undissolved matcha or gelatin lumps, ensuring silky smooth texture.

Make-Ahead: Perfect make-ahead dessert - can be prepared up to 2 days in advance. The flavors actually improve with time.

Serving Style: For elegant presentation, serve in clear glasses to show the beautiful green color. For dinner parties, unmold onto plates.

Flavor Balance: The crème fraîche adds subtle tanginess that balances the sweet white chocolate and bitter matcha perfectly.