Matcha Rhubarb Panna Cotta

This chilled dessert pairs the naturally sweet and sour flavor of rhubarb with the earthiness of Matcha.

Makes 6 panna cottas.

An original recipe prepared for us by modest marce.


    Rhubarb Chia Compote

    • 1 ½ cups fresh rhubarb, diced
    • cup turbinado sugar
    • ¼ cup freshly squeezed lemon juice
    • ¼ cup water
    • 1 tsp pure vanilla extract
    • 1 Tbsp chia seeds (optional)

    Matcha Panna Cotta

    • 1 ½ cups whole milk
    • 3 tsp powdered gelatin
    • 1 Tbsp Aiya Culinary Grade Matcha
    •  cup turbinado sugar
    • 1 ½ cups heavy cream
    • 1 tsp pure vanilla extract
    • tsp fine salt
    • chia seeds, to garnish
    • fresh whipped cream, to garnish


    Rhubarb Chia Compote

    1. Add the rhubarb, sugar, lemon juice and water to a saucepan over medium heat. Cook until the rhubarb begins to soften, about 8 minutes.
    2. Remove from heat and gently mash rhubarb with a fork until smooth. Stir in the vanilla and chia seeds. Transfer to a bowl and set aside until ready to use.

    Matcha Panna Cotta

    1. Lightly grease six 6 oz ramekins and set aside.
    2. In a medium size sauce pan add the whole milk. Sprinkle an even layer of gelatin powder over the top. Allow stand for 5 minutes, until the gelatin begins to soften.
    3. Place sauce pan over low heat and whisk in the gelatin, Matcha and sugar. Continue to whisk until the sugar dissolves, about 5 minutes. Do NOT bring mixture to a boil.
    4. Remove sauce pan from heat and whisk in the cream, vanilla and salt. Pour mixture through a fine mesh strainer and set aside until ready to use.
    5. Add a heaping Tbsp of the rhubarb compote to each prepared ramekin.
    6. Pour the Matcha mixture over the rhubarb compote, filling each ramekin just over half way. Place ramekins in fridge and let chill for at least 4 hours.
    7. Just before serving top with a sprinkle of chia needs & a dollop of whipped cream.


    Click below to purchase the Culinary Grade Matcha used in this recipe: