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Matcha Green Tea Pannacotta using Agar Agar
makes about 3 - 250 ml jars
Ingredients
For the Panna Cotta
  • 200 g condensed milk can
  • 250 ml heavy cream
  • 1 inch square of good quality baking milk chocolate
  • 1/2 cup milk
  • 1 tbsp Matcha Green Tea powder plus more for sprinkling (Ceremonial grade)
  • 2 tbsp Agar Agar china grass flakes
  • 1/4 cup warm water not hot to dissolve the Matcha
  • 1/4 cup water to dissolve agar flakes
For the matcha leaf garnish (optional)
  • 10 mint leaves with the stem intact
  • 1 square baking white chocolate
  • 1/8 tsp big pinch of matcha
  • few drops of milk
other
  • glass jars or cups for serving
Instructions
for the leaf
  1. melt white chocolate on a double boiler. Add a few drops of milk and thin it down.

  2. stir in the matcha powder and mix well.

  3. Keep the mint leaves ready. Spoon some matcha chocolate with a flat spoon and paint the back of the leaf with the chocolate. Repeat with all of them. Place on a steel plate far from one another and freeze immediately for 30 mins.

  4. When frozen, take it out and gently peel away the leaf holding the stalk. Do this quickly, else the chocolate will melt from the heat of your hand.

    Place them back in the freezer until used.

For the Panna Cotta
  1. Keep the jars/ cups/ glasses cleaned, wiped dry and ready.
  2. Measure and scoop out matcha into a small bowl. Pour in the 1/4 cup warm water and whisk well to mix in without any lumps. Keep aside.
  3. In a mixing bowl, pour in the heavy cream. Add 1/4 cup milk to the heavy cream can and swish it to get everything out and then pour out condensed milk and whisk to blend well. Keep aside.
  4. In a saucepan, pour the remaining 1/4 cup milk and 1/4 cup water, scoop out the agar agar flakes and heat on low- medium flame. Keep stirring to dissolve. This might take 5-7 mins.
  5. When the flakes have dissolved completely, add the cream-condensed milk mixture, while simultaneously stirring else it will quickly thicken.
  6. When it becomes custard like (takes a few minutes), add the matcha mixture and stir to mix well.
  7. Silicone spatula comes in handy to get every single bit out.
  8. Pour the Panna Cotta into the jars and distribute equally when it is still jiggly and in pouring consistency.

  9. Let the jars cool completely. Refrigerate for at least 4 hours before serving. Always serve chilled.

  10. Before serving, sift a smidge of matcha into each cup as a top layer for visual & flavor boost and optionally garnish with one or two frozen matcha chocolate leaves that were made earlier.
  11. You can also garnish with some sliced strawberries topped with some berry coulis or layer the matcha with strawberry slices.
  12. During the mango season, garnish with cubed alphonso mango
Notes

I have used Ceremonial grade AAA Organic Matcha Green tea which is full bodied with a floral overlay.

I used Eden brand Agar Agar flakes.

Flakes take longer to dissolve than the powder.

If using Agar agar powder, 2 teaspoons should suffice.

Do remember that you cannot reheat to dissolve once the agar agar thickens. Always buy good quality Matcha

Do not use hot water to dissolve Matcha as it will turn bitter.

I have used Ghirardeli baking white chocolate that I had brought from the US

You can many of the ingredients at Godrej nature’s basket or Big basket or in Amazon

Stores well easily for a week in the refrigerator.