• 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.

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