Earthy matcha and moreish coconut milk combine to create this twist on the classic Italian panna cotta. It’s earthy, it’s refreshing and surprisingly easy to make. Make a batch for your next dinner party or to keep in the fridge for a sweet treat after dinner. Garnish with toasted coconut flakes or a dusting of matcha powder for a stunning finish.
Matcha-coconut panna cotta
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
Grease 5 mini Bundt cake tins (each with a diameter of 10cm) and set aside.
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.
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.
Divide the mixture among the prepared Bundt cake tins. Set aside until completely cooled, then refrigerate to set, about 4 hours or overnight.
To serve, turn each panna cotta out onto a serving plate. Top with mixed frozen berries and garnish with fresh mint leaves.
Also See: Yoghurt panna cotta with mango and granadilla jelly
Yoghurt panna cotta with mango and granadilla jelly
Recipe, styling, and photograph by Katelyn Allegra
Assisted by Cassandra Upton
