Matcha Panna Cotta Recipe With Strawberry Sake Salsa

My matcha panna cotta recipe is perfect for when the weather heats up and switching on the oven becomes a bad idea.

Despite the infamously unreliable weather we've been having in London, it is gradually getting warmer and warmer – and on days when the sun decides to make an entrance, it's positively baking hot. This super easy matcha panna cotta recipe only uses the stove for a minute or two to make the panna cotta itself, and then the strawberry salsa needs no cooking at all.

Check out my recipe video on YouTube to see how I made it:

Ready? Let's go.

(Makes four servings.)

Ingredients for Matcha Panna Cotta:

5g gelatin soaked in 2 tbsp cold water
1 tbsp matcha
50ml hot water
350ml double cream
80g caster sugar
Small pinch of salt

Ingredients for Strawberry Sake Salsa:

200g strawberries
1 tbsp caster sugar
1 tbsp sake (optional if you want it booze-free)


1. To soak the gelatin, sprinkle it over the cold water in a bowl evenly, and set aside for a couple of minutes to let it soak up the water.

2. Whisk the matcha and hot water together until smooth.

3. Heat the cream with the sugar in a small saucepan until steaming and just starting to bubble, stirring to dissolve the sugar, and stir in the whisked matcha. While still steaming, take the pan off the heat and immediately stir in the soaked gelatine until completely dissolved.

4. Pour into four small jelly moulds, leave to cool to room temperature, and then pop in the fridge overnight.

5. Chop up the strawberries into small chunks, and stir in the sugar and sake. Leave to infuse for at least half an hour.

6. When you're ready to serve, unmould the panna cottas either by dipping the moulds in hot water for a few seconds and then turning upside-down on a plate, or running a knife lightly around the edge just at the surface before turning onto a plate and taking off the top lid (if you have that kind of mould). Then simply spoon over the strawberry salsa.

Enjoy, and have fun.


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