Honey Matcha Panna Cotta – Big Island Bees

Silky-smooth and delicately sweet, this honey matcha panna cotta is an elegant finish to a festive St. Patrick’s Day meal. I love celebrating this holiday with green foods—especially when the color comes naturally. Here, vibrant matcha gives this classic Italian dessert its beautiful emerald hue and a gentle earthy flavor that balances perfectly with the floral sweetness of honey.

Creamy, light, and quietly sophisticated, it’s proof that even a traditional panna cotta can join the St. Patrick’s Day festivities.

Ingredients:

Serves 4

• 1 cup heavy cream
• 1 cup half and half
• 1/4 cup Big Island Bees Macadamia Blossom Honey
• 1 1/2 teaspoons matcha powder (or more to taste)
• 2 Tablespoons water
• 2 teaspoons unflavored gelatin
• Whipped cream and extra matcha powder for decorating

Directions

1. Sprinkle the gelatin over the 2 tbsp of water in a small bowl. Let it sit for 5 minutes to bloom.
2. In a saucepan, heat the heavy cream and half-and-half over medium- low heat until it just begins to simmer (don’t let it boil). Remove from heat.
3. Put your matcha powder in a small cup. Add 2 tablespoons of the warm cream and whisk (or use a frother) to make a perfectly smooth paste. Whisk this green paste back into the main pot.
4. Add the bloomed gelatin and the Macadamia Blossom Honey to the warm cream (less than 118°F to avoid pasteurization and maintain the raw quality of the honey). Stir gently until both are completely dissolved.
5. Pour the mixture through a fine-mesh strainer into a pitcher, then distribute among 4 small glasses. Refrigerate for at least 4 hours.
6. Just before serving, top with a dollop of whipped cream and a light dusting of matcha.