Matcha & White Chocolate Panna Cotta with Candied Ginger Crunch
Prep 25 min · Cook 5 min · Serves 4 · medium
A silky Japanese-inspired green tea panna cotta swirled with creamy white chocolate, topped with a crunchy candied ginger brittle and toasted almond slivers. Light, elegant, and kid-approved with subtle sweetness and a hint of sophistication.
Ingredients
- 1.5 cups heavy cream, divided: 1 cup + 0.5 cup
- 0.75 cup whole milk
- 2 teaspoons matcha powder, culinary grade, sifted
- 3 ounces white chocolate, high-quality, chopped
- 3 tablespoons granulated sugar, divided: 2 tbsp + 1 tbsp
- 2.25 teaspoons unflavored gelatin powder
- 3 tablespoons cold water, for blooming gelatin
- 0.33 cup candied ginger pieces, finely chopped
- 0.25 cup sliced almonds, toasted
- 1 tablespoon unsalted butter
- 0.5 teaspoon vanilla extract
Instructions
- 1
Bloom gelatin: Pour cold water into a small bowl, sprinkle gelatin evenly over it, and let sit undisturbed for 5 minutes until spongy.
- 2
Heat cream and milk: In a saucepan, warm 1 cup heavy cream and milk over medium heat until steaming (do not boil), about 3-4 minutes.
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