Matcha Panna Cotta with Passion Fruit Mango Compote

Matcha panna cotta topped with passion fruit mango compote in glass jars.

Matcha Panna Cotta with Passion Fruit Mango Compote

Course: Dessert, Easy desserts, Fruit Desserts

Cuisine: East Asian, European, Japanese

Prep Time: 6

Cook Time: 30

Total Time: 6 30

Servings: servings

Calories: 343kcal

Author: Dini Kodippili

Creamy Matcha Panna Cotta (Green Tea Panna Cotta) with sweet, fruity, tart passion fruit mango compote. A simple make ahead dessert that is light, refreshing and perfect for parties!

EASY - This is a really easy dessert to make for crowds and can also be made ahead.

Print Recipe

Ingredients

Matcha Panna cotta (Green Tea Panna Cotta)

120 mL water ½ cup
2 ¼ tsp gelatin 1 package
100 g sugar ½ cup
1 ½ tbsp matcha powder about 8 g
120 mL water ½ cup. for the matcha
360 mL whipping cream 1 ½ cups
240 mL buttermilk 1 cup. or 12-18% fat cream - that is NOT whipping cream

Mango Passion Fruit Compote

1 lb mango flesh I used frozen, but fresh is great too
80 mL passion fruit pulp about ¼ - ⅓ cup
100 g white sugar ½ cup

Instructions

Matcha Panna Cotta

Place the water in a bowl and sprinkle the powdered gelatin over the surface. Using a skewer or toothpick, mix the gelatin and water until the gelatin is completely hydrated. Set it aside for about 10 minutes to let the gelatin bloom, until you have the green tea / matcha base ready.
Place the ½ cup of water and matcha powder in a saucepan. Using a matcha whisk (or hand-held milk frother or whisk), mix the green tea with the milk until there are no lumps and you have a thick mixture. Add the sugar to the saucepan and heat over medium heat stirring frequently until the sugar is completely dissolved. Do not let the matcha mixture come to a boil.
Add the bloomed gelatin to the warm matcha. Stir to dissolve. Heat gently if necessary but do not let the mixture come to a boil. When the gelatin has completely dissolved, remove the milk base from the heat.
Add the cream and buttermilk to the matcha / green tea base and stir to mix.
Pour the panna cotta into 1 large serving dishe or 6 individual dishes or molds. If you are going to unmold the panna cotta before serving, lightly grease the metal molds before pouring the panna cotta.
Cover and refrigerate overnight.
If unmolding before serving, place each panna cotta mold in warm water for a few seconds to make it easier to unmold.
Spoon the mango and passion fruit compote over the panna cotta just before serving.

Passion Fruit Mango compote

Place all the ingredients in a saucepan. Heat the fruit over medium heat, stirring frequently until the sugar has dissolved. Bring the fruit mixture to a simmer and stir frequently until the mango pieces have softened and you end up with a thick jam-like consistency (this takes about 30 minutes for frozen mango, less time for fresh mango). Add extra water if the the compote is too thick.

Nutrition