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Feijoa & Matcha Panna Cotta

Feijoa & Matcha Panna Cotta


Yields 6 120ml serves



  • 1 1/2 (375 ml) cup full cream milk
  • 1 1/2 (375 ml)  full cream
  • 3 1/2 teaspoons gelatine powder (we used Great Lakes Grass feed gelatine)
  • 2 teaspoons matcha green tea powder  (used mainly for colour so you could omit if you wish)
  • 6 - 8 teaspoons Heathers Feijoa Powder 
  • 1/3 cup (70 g) caster sugar


  • Lightly grease using a neutral oil your chosen ramekin or mould. We used 6 120ml silicon dariole moulds.
  • Pour 1/2 a cup of the milk into a small bowl and add the gelatine powder. Whisk and allow to sit and “bloom” for 5 minutes.
  • Add to the gelatine/milk mixture the matcha and feijoa powders, whisk well to form a paste.
  • Pour the remain measure of milk, cream and sugar into a medium saucepan. 
  • Gently heat until the sugar has dissolved and steam is beginning to waft up - avoid boiling.
  • Remove from the heat and pour roughly a cup of the heated milk into gelatine mixture and whisk well until fully incorporated, then add the remaining warm milk and whisk again.
  • Pour the mixture through a fine sieve and fill the prepared moulds.
  • Refrigerate for at least 4 hours before serving.
  • To release the panna cotta from the mould, run a knife around the top edge to release the suction and turn out onto your serving dish.
  • Serve with crushed Heathers Freeze Dried Feijoa wedges to garnish.