Matcha-coconut panna cotta

Matcha-coconut panna cotta

Recipe, styling and photograph by Katelyn Allegra
Assisted by Cassandra Upton

Matcha-coconut panna cotta

Serves: 5
Cooking Time: 20 mins + 4 hrs/overnight, to set

Ingredients

  • 3 tbsp gelatine powder
  • 2 x 400ml tins
  • coconut milk
  • ½ tsp vanilla extract
  • 200g honey
  • 2 tbsp matcha powder (find
  • at faithful-to-nature.co.za
  • or wellnesswarehouse.com)
  • pinch salt
  • mixed frozen berries,
  • to serve
  • fresh mint leaves,
  • to garnish

Instructions

1

Grease 5 mini Bundt cake tins (each with a diameter of 10cm) and set aside.

2

Place the powdered gelatine in a teacup and add just enough water to cover the granules. Set aside until the gelatine as bloomed, about 5 minutes.

3

Meanwhile, combine the coconut milk, vanilla extract and honey in a medium saucepan and bring to a simmer over medium heat. Add the matcha powder and salt. Whisk until smooth. You can also use an electric hand-held beater/stick blender to ensure there are no lumps. Remove from heat and stir in the bloomed gelatine.

4

Divide the mixture among the prepared Bundt cake tins. Set aside until completely cooled, then refrigerate to set, about 4 hours or overnight.

5

To serve, turn each panna cotta out onto a serving plate. Top with mixed frozen berries and garnish with fresh mint leaves.

Send this to a friend