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Matcha Panna Cotta with Passion fruit Mango Compote
5 from 2 votes

Matcha Panna Cotta with Passion fruit Mango Compote

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! 

Prep Time
6 hrs
Cook Time
30 mins
Total Time
6 hrs 30 mins
Calories: 343 kcal
Course: Dessert
Cuisine: European, Japanese

Ingredients

Matcha Panna cotta (Green Tea Panna Cotta)
  • ½ cup water
  • 2 ¼ tsp gelatin 1 package
  • ½ cup sugar
  • 2 tbsp matcha powder
  • ½ cup milk or water
  • 1 ½ cups whipping cream
  • 1 cup buttermilk or 12-18% fat cream - that is NOT whipping cream
Mango Passion Fruit Compote
  • 1 lb Mango I used frozen, but fresh is great too, flesh
  • 1 ½ passion fruit pulp about ¼ - ⅓ cup
  • ½ cup white sugar

Instructions

Matcha Panna Cotta
    Cup of Yum
  1. 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.
  2. Place the ½ cup of milk 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 milk mixture come to a boil.
  3. Add the bloomed gelatin to the warm matcha milk. Stir to dissolve. Heat gently if necessary but do not let the milk come to a boil. When the gelatin has completely dissolved, remove the milk base from the heat.
  4. Add the cream and buttermilk to the matcha / green tea base and stir to mix.
  5. Pour the panna cotta into serving dishes or molds. If you are going to unmold the panna cotta before serving, lightly grease the metal molds before pouring the panna cotta.
  6. Cover and refrigerate overnight.
  7. If unmolding before serving, place each panna cotta mold in warm water for a few seconds to make it easier to unmold.
  8. Spoon the mango and passion fruit compote over the panna cotta just before serving.
Passion Fruit Mango compote
  1. 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 Information

Serving 1serving Calories 343kcal (17%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 23g (35%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Cholesterol 73mg (24%) Sodium 67mg (3%) Potassium 211mg (4%) Fiber 2g (8%) Sugar 27g (54%) Vitamin A 1678IU (34%) Vitamin C 17mg (19%) Calcium 94mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 343

% Daily Value*

Serving 1serving
Calories 343kcal 17%
Carbohydrates 28g 9%
Protein 7g 14%
Fat 23g 35%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 73mg 24%
Sodium 67mg 3%
Potassium 211mg 4%
Fiber 2g 8%
Sugar 27g 54%
Vitamin A 1678IU 34%
Vitamin C 17mg 19%
Calcium 94mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.