Vanilla Matcha Panna Cotta with Raspberry Coulis
Silky panna cotta infused with earthy matcha and vanilla, topped with a vibrant homemade raspberry coulis for a refreshing finish. This japanese-inspired desserts ready in about 20 minutes layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla bean paste
- 1 tbsp matcha powder
- 2 tsp unflavored gelatin powder
- 3 tbsp cold water
- 1 cup fresh raspberries
- 1 tbsp lemon juice
- 2 tbsp powdered sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, sprinkle 2 tsp unflavored gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
- Step 2: In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, 1 tsp vanilla bean paste, and 1 tbsp matcha powder; whisk together until smooth.
- Step 3: Heat the mixture over medium heat, stirring frequently until it is hot but not boiling and sugar is dissolved, about 5 minutes.
- Step 4: Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Step 5: Pour the mixture through a fine-mesh sieve into a bowl to remove any lumps, then divide evenly into 4 ramekins.
- Step 6: Refrigerate for at least 4 hours or until set and firm to the touch.
- Step 7: Meanwhile, make the raspberry coulis by blending 1 cup fresh raspberries, 1 tbsp lemon juice, and 2 tbsp powdered sugar in a blender until smooth.
- Step 8: Strain the coulis through a fine sieve to remove seeds and refrigerate until ready to serve.
- Step 9: To serve, spoon the raspberry coulis over each panna cotta and garnish with a few whole raspberries if desired.
Frequently asked questions
How long does Vanilla Matcha Panna Cotta with Raspberry Coulis take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vanilla Matcha Panna Cotta with Raspberry Coulis?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vanilla Matcha Panna Cotta with Raspberry Coulis?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vanilla Matcha Panna Cotta with Raspberry Coulis for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vanilla Matcha Panna Cotta with Raspberry Coulis?
Japanese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
