Recipe: Genmaicha Panna Cotta

Servings: 4


  • 200ml milk
  • 300ml cream (40%)
  • 2 tsp gelatin
  • 2 tbsp water
  • 2 tbsp genmaicha
  • 3 tbsp sugar
  • Kuromitsu syrup (or golden/caramel syrup), to serve
  • Kinako powder, to serve


  1. Grease four half-cup dariole molds or ramekins with a neutral-flavored oil.
  2. Combine gelatin and water in a small dish and set aside for 10 minutes to bloom.
  3. Combine cream, milk, and genmaicha in a saucepan. Place over medium heat, bring to scalding point, then remove from heat and set aside to infuse for at least 20 min.
  4. Strain, discarding the tea leaves. Add a little more milk or cream to bring the liquid volume to 500ml, if necessary. Add the strained mixture and gelatin into a saucepan over a low heat. Gently heat the mixture, stirring, until the gelatin has completely dissolved.
  5. Pour mixture into prepared molds, allow to cool thoroughly, then transfer to a refrigerator to set for at least 4 h or overnight. (This can be less if serving the panna cotta in molds.)
  6. Before serving, dip the molds into hot water to loosen the panna cotta, then gently upturn onto plates. Drizzle with kuromitsu and sprinkle with kinako powder.