Green Tea Panna Cotta with Mangoes

Matcha and white chocolate prove to be a great pairing in this easy, just-throw-it-together dessert

An Italian classic gets a Japanese makeover! Matcha and white chocolate prove to be a great pairing in this easy, just-throw-it-together dessert.

Green Tea Panna Cotta with Mangoes

Namee Jorolan
Matcha and white chocolate prove to be a great pairing in this easy, just-throw-it-together dessert
Prep Time 4 hours 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine Japanese
Servings 12

Ingredients
  

Green Tea Panna Cotta with Mangoes

  • 1 1/2 teaspoons powdered unflavored gelatin
  • 1 tablespoon water cold
  • 1/2 Cup white chocolate
  • 3 cups heavy cream
  • 1 Cup Whole milk
  • 1/4 Cup sugar
  • 1 tablespoon matcha (green tea) powder (sifted to make sure there are no lumps)
  • mango (use flesh part), diced

Instructions
 

  • In a small bowl, sprinkle gelatin over 1 tablespoon cold water to let it bloom. Set aside.
  • Combine remaining ingredients in a saucepan. Simmer over medium heat just until white chocolate has melted. Turn off heat.
  • Add bloomed gelatin to the pan and mix gently until it dissolves completely.
  • Divide mixture among 8 to 12 medium-sized ramekins or shot glasses. Place in the refrigerator for 2 to 4 hours to let it set.
  • Top with chilled mangoes before serving. Topping tip: Instead of mangoes, you can also serve this with berries or whipped cream mixed with a small pinch of matcha powder.
Keyword panna-cotta recipes, panna cotta recipe
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