Matcha panna cotta

At Fen Café and Restaurant in the Sharjah Art Foundation, head pastry chef Maria Jesusa DV Crisostomo showed us this Arabic, Japanese and European fusion dessert
Matcha panna cotta, made from matcha powder and soy milk, with red kidney bean anko paste
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Matcha panna cotta, made from matcha powder and soy milk, with red kidney bean anko paste
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.


Chef Waruna Kumara from the Arabian Tea House in Dubai’s Bastakiya shows us how to prepare this hearty and flavourful Emirati dish that is traditionally eaten during suhoor
This Middle Eastern-inspired treat by Maria Jesusa DV Crisostomo, head pastry chef at the Sharjah Art Foundation’s Fen Café and Restaurant, is ideal for an iftar spread
This crowd-pleasing pudding will fill the house with an irresistible aroma. Serve it with traditional custard, organic ice cream or a honey-laced yoghurt
Maria Jesusa DV Crisostomo, head pastry chef at Fen Café and Restaurant, created this dessert that combining traditional Arabic ingredients with Japanese and European influences