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Matcha Green Tea Panna Cotta with Fresh Chilean Blueberry and Nectarine Compote

Panna cotta is a very simple dessert that takes a little bit of prep, but in the end serves as an impressive dessert. This adult and more dignified version of jello brings out the sweetness of Chilean fruits with the subtle earthiness of matcha green tea. The light, airy and crisp meringues add an extra level of texture to this dessert—making this matcha green tea panna cotta perfect for a gourmet dessert!


Matcha Green Tea Panna Cotta with Fresh Chilean Blueberry and Nectarine Compote

2 hr, 30 Prep Time

2 hr, 5 Cook Time

4 hr, 35 Total Time

Save RecipeSave Recipe
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    Panna Cotta
  • 1 tsp (5 mL) unflavored gelatin
  • 1 tbsp (15 mL) cold water
  • 3 tbsp (45 mL) granulated sugar
  • 1 cup (250 mL) half-and-half
  • 1/4 tsp (1 mL) vanilla extract
  • 1 tsp (5 mL) fresh Matcha green tea
  • Meringue
  • 4 large egg whites
  • 1/2 cup (125 mL) icing or superfine sugar
  • Compote
  • 2 large fresh Chilean nectarines
  • 3/4 cup (180 mL) sweet dessert wine
  • 1/2 cup (125 mL) granulated sugar
  • 1 cup (250 mL) fresh Chilean blueberries and raspberries
  • Mint leaves, for garnish


    Panna Cotta:
  1. Soften gelatin in 1 tbsp cold water. In small saucepan over medium heat, heat and stir sugar and half-and-half until sugar dissolves. Whisk in softened gelatin and vanilla extract. In small bowl, whisk tea with 2 tbsp sugar mixture until smooth. Mix together with remaining hot sugar mixture; strain and divide among 4 ramekins or custard cups (2/3-cup). Cover with plastic wrap and chill in refrigerator until gelatin sets, at least 2 hours.
  2. Meringue:
  3. Beat egg whites in large bowl on medium speed until soft peaks form. Then, very gradually add icing sugar, 1 tbsp at a time, beating on high speed until very stiff. Transfer mixture into pastry bag with plain tip and pipe 3-inch rosettes onto baking sheet lined with parchment. Bake at 225°F for 1-1/2 to 2 hours until dry. Cool.
  4. Compote:
  5. Blanch and peel nectarines; cut into 1/4-inch wedges. Place in 3-quart saucepan; add wine and sugar. Simmer on low heat, stirring occasionally, for about 2 minutes. Remove from heat; immediately transfer to a bowl and add blueberries, tossing to combine. Cool completely.
  6. To assemble:
  7. Divide Compote and spoon onto 4 individual dessert plates. Unmold and place a Panna Cotta on top of each. Top with meringue and garnish with mint leaves. Serve cold or at room temperature.

This recipe is kindly provided by our featured member, Fruits from Chile, by Timothy Grayson, University of Wisconsin, Eau Claire, WI

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