panna cotta dessert in three glasses

Matcha and Mānuka Honey Panna Cotta with Balsamic Roasted Strawberries

Prep Time
Cook Time
Serves 4-6


  • 2 teaspoons gelatin
  • 350mls full-cream milk
  • 350mls fresh cream
  • 2 tablespoons Taylor Pass Mānuka Blend Honey
  • 1 1/2 teaspoons Matcha Matcha culinary grade
  • 1 teaspoon vanilla extract
  • Balsamic roasted strawberries
  • 500g fresh strawberries
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Taylor Pass Mānuka Blend Honey


  1. Place the gelatin in a small bowl along with 1/4 cup of water. Stir and set aside for 15 minutes to absorb.
  2. Heat the milk and cream until very hot but not quite boiling. Add the honey, vanilla and matcha. Whisk very well. If your liquid is lumpy, use a hand blender to blend until smooth. Set aside to cool for 10 minutes. Give it another light whisk before pouring into small glasses.
  3. Place into the fridge to set for at least 4 hours and up to overnight.
  4. Preheat the oven to 200 degrees celsius.
  5. Trim and halve the strawberries. Pour over the honey and balsamic. Toss until evenly coated. Place on a baking tray.
  6. Roast for 20-25 minutes. Leave to cool completely in the fridge.
  7. Remove the panna cotta from the fridge 20 minutes before serving. Add a dollop of roasted strawberries on top. Enjoy!
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