Matcha panna cotta

An exotic dessert with Arabic, Japanese and European elements, this panna cotta is sure to be a crowd pleaser
Match Panna Cotta
ITP Images
Match Panna Cotta
October 14, 2018
Level Intermediate
Preparation Time 30 minutes
Cooking Time 1 hour
Serves 6

PHOTO BY Aasiya Jagadeesh
RECIPE BY Maria Jesusa DV Crisostomo
FOOD STYLING BY Maria Jesusa DV Crisostomo


1 can red kidney beans, strained
¼ cup water
3 tbsp spinneysFOOD White Sugar
500ml soy milk
3 tsp matcha powder
100g spinneysFOOD Dates, pitted
5 sheets gelatin (or 1.25 tsp gelatin powder)
Pumpkin-seed oil
spinneysFOOD Edible Flowers


  • 1

    For the anko paste, place the kidney beans and sugar in a saucepan with the water and simmer for 5 minutes over medium heat.

  • 2

    Let the mixture cool down completely and pour into blender, purée until mixture is a smooth paste. You can pass the mixture through a mesh strainer for a finer paste. Set aside.

  • 3

    In a saucepan, mix the soy milk and matcha powder well, until all the matcha powder is dissolved.

  • 4

    Add the dates to the saucepan and simmer over a medium heat for 5 minutes or until the dates are soft and the flavour has infused the soy milk.

  • 5

    While the mixture is simmering, soak the gelatin sheets in cold water until soft. Drain the excess water.

  • 6

    Add the softened gelatin sheets to the soy milk and matcha mixture and continue simmering until all the gelatin has dissolved. Set aside to cool.

  • 7

    Pour the matcha mixture into a blender and purée.

  • 8

    Strain and carefully pour the mixture into 6 small ramekins or silicone molds. Chill overnight or until the panna cotta has set.

  • 9

    Place each panna cotta on a swirl of anko paste and garnish with pumpkin-seed oil and the edible flowers.


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