Matcha Milk Panna Cotta with Rock Sugar | Four-Ingredient Jade Dessert

Matcha milk panna cotta, soft and clean

Matcha milk panna cotta is the kind of dessert that looks complicated and is actually built on four ingredients: matcha, milk, cream, and Ship Brand Crystal Rock Sugar. Set with a touch of gelatin, chilled until just firm enough to hold its shape. The matcha colour stays jade, the milk stays clean, and the rock sugar lets both speak without adding a competing note.

Most matcha desserts go wrong on the sugar choice. Brown sugar muddies the green. Honey fights the bitterness. Rock sugar dissolves cleanly into warm milk and lets matcha be matcha.

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Why this sugar

Made with Ship Brand Crystal Rock Sugar. Clean sweetness that lets matcha come through. Shop the collection.

Recipe

Serves: 4 small cups

Total: 20 minutes plus 3 hours chill

Ingredients

• 300 g whole milk
• 100 g heavy cream
• 40 g Ship Brand Crystal Rock Sugar
• 5 g powdered gelatin (or 2 sheets)
• 6 g ceremonial-grade matcha powder, sifted
• Extra matcha for dusting

Directions

1. Bloom the gelatin in 30 g cold water for 5 minutes.
2. Warm the milk, cream, and rock sugar in a small pot until the sugar dissolves. Do not boil.
3. Whisk the matcha with 50 g of the warm milk mixture in a separate bowl until smooth, then return to the pot.
4. Add the bloomed gelatin and stir until fully dissolved.
5. Strain into four small cups. Cool to room temperature, then chill for at least three hours.
6. Dust with extra matcha before serving.

Ship Brand (帆船牌) is the retail line of Yuen Tung Sugar Factory Industrial Company Limited. Sugar refined in Hong Kong since 1948. Shop the collection.