Matcha Panna Cotta with Black Sesame Crumble

Jane Crompton

This Matcha Panna Cotta is a delicate fusion of traditional Italian technique and Japanese flavors. The vibrant green hue of top-grade matcha pairs exquisitely with the creamy custard base, creating a dish that is both visually striking and elegantly refreshing. Crowned with a nutty black sesame crumble, it's an East-meets-West dessert that brings sophistication to any table.

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine Fusion / Other

Servings desserts

Calories 702 kcal

Equipment

Medium saucepan
Whisk
Mixing bowls
Fine-mesh sieve
Silicone molds or ramekins
Food processor
Baking tray

Ingredients

For the Panna Cotta Base:

2 cups heavy cream preferably organic and high-fat
½ cup whole milk do not substitute with skim or low-fat for best texture
½ cup granulated sugar organic cane sugar preferred
1 ½ teaspoons matcha powder ceremonial grade for best color and flavor
1 package unflavored gelatin about 0.25 oz or 7g
3 tablespoons cold water for blooming gelatin

For the Black Sesame Crumble:

¼ cup black sesame seeds lightly toasted
¼ cup all-purpose flour
2 tablespoons unsalted butter cold and diced
2 tablespoons brown sugar preferably dark muscovado for deeper flavor

Instructions

In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. It should look thickened and soft.
In a medium saucepan, combine the cream, milk, and granulated sugar. Heat over medium heat (about 160°F/70°C), stirring until the sugar dissolves. Remove from heat before it boils.
Sift the matcha into a small bowl and whisk with 2 tablespoons of warm milk mixture to form a smooth paste. Add this back into the saucepan and whisk thoroughly.
Add the softened gelatin to the warm mixture and stir until fully dissolved. Pass the entire mixture through a fine mesh sieve to ensure a silky consistency.
Pour the panna cotta mixture into lightly oiled silicone molds or ramekins. Cool to room temperature, then refrigerate for at least 2.5 hours or until fully set.
To prepare the black sesame crumble: Preheat oven to 350°F (175°C). In a food processor, pulse black sesame, flour, butter, and brown sugar until crumbly.
Spread mixture on a baking tray and bake for 8–10 minutes or until crisp and golden. Let it cool completely before using.
To serve, unmold each panna cotta onto a dessert plate and sprinkle generously with the black sesame crumble. Garnish with a few mint leaves or edible flowers if desired.

Notes

You can infuse additional flavor by steeping a vanilla bean pod in the cream mixture during heating.
For a vegan version, substitute the dairy components with full-fat coconut milk and cream, and use agar-agar in place of gelatin (adjust quantity per brand).

Nutrition

Calories: 702kcalCarbohydrates: 44gProtein: 14gFat: 54gSaturated Fat: 32gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 153mgSodium: 62mgPotassium: 222mgFiber: 1gSugar: 36gVitamin A: 2049IUVitamin C: 1mgCalcium: 220mgIron: 2mg

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