Matcha panna cotta with fruits and biscuits


This recipe is a fusion of Italian and Japanese cuisine. The use of tea in gastronomy is wide and it is not just about throwing a bag into a mug, it can be used quite well. Vietnamese use green tea to prepare fish and meat. In England we smoked ducks or fish with tea, too. This time I chose a dessert, quite a simple one. I used agar agar instead of gelatine, so panna cotta is quite elastic and on top that also vegetarian.

For 8 portions

Panna cotta

400g whipping cream
100ml whole milk
30g acacia honey
3g agar agar
4g matcha tea (2 bags)


120g matcha baking mixture
3 tbsp rapeseed oil
5 tbsp water
25g dried coconut
zest of half lemon
20g brown sugar
1 banana
1 mango
1 fig
1 pear

Bring cream, milk, tea and honey to a boil, add agar and simmer for 2 minutes. The mixture begins to thicken. Put the cling film or foil (preferably double) into a suitable container and pour the mixture into it. Let it cool. With agar it is a bit different in terms of solidification, it depends on acidity and solidifies almost immediately. I think it’s a lot faster than gelatine, and it’s made of seaweed, which is great!

Next, prepare the dough for cookies. The ingredients are mixed together, because the mixture already contains flour and matcha tea. Roll between two baking papers to a thickness of 0.5 cm and bake at 170 degrees for about 25 minutes. It is better to overcook it a little and then break it after.

Finally, remove the panna cotta from the foil and cut the necessary shapes. Cut the fruit into smaller pieces and caramelize them with a little sugar. Add the biscuit and serve. This dessert is specific and not very sweet: you can add a little honey or white chocolate ice cream. Enjoy!