Peach Green Tea Panna Cotta
A silky, lightly sweet panna cotta infused with brewed peach green tea and topped with fresh peach slices — an elegant, fruit-forward make-ahead dessert.
Panna cotta is the ideal canvas for peach green tea because its delicate, creamy neutrality lets the tea's fruity, floral aroma come through clearly, rather than competing with strong flavors like chocolate or coffee.
Steeping the tea directly in warm cream draws out both the green tea base and the peach aroma at once, so the final dessert tastes like a genuine extension of the drink rather than a vague fruity custard.
The gelatin-set texture should be soft and barely wobbly — overly firm panna cotta loses the silky, spoonable quality that makes the dessert special. A short steep time keeps the tea from turning the cream bitter or grassy.
Top with fresh peach slices and a light drizzle of honey or a peach compote for the finishing touch. This is an excellent make-ahead dessert for warm-weather dinner parties, since it needs several hours to set in the fridge anyway.
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup sugar
- 3 tbsp loose peach green tea (or 4 tea bags)
- 1 packet (2 1/4 tsp) unflavored gelatin
- 3 tbsp cold water
- 1 tsp vanilla extract
- 1 ripe peach, sliced, for topping
- 2 tbsp honey, for drizzling
- Mint leaves for garnish
How to make it
- 1Sprinkle the gelatin over cold water in a small bowl and let it bloom for 5–10 minutes.
- 2Heat the cream, milk, and sugar in a saucepan until just simmering, then remove from heat and stir in the peach green tea. Cover and steep for 5 minutes.
- 3Strain the cream through a fine sieve to remove the tea leaves, pressing gently to extract flavor.
- 4Return the strained cream to low heat, whisk in the bloomed gelatin until fully dissolved, then stir in the vanilla extract.
- 5Divide the mixture among 6 ramekins or glasses. Refrigerate for at least 4 hours, or until fully set.
- 6Before serving, top with fresh peach slices, a drizzle of honey, and a few mint leaves.
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