Matcha Panna Cotta

Perfect for anytime you need to be able to make a dessert in advance, this matcha panna cotta makes for a stunning color combination with raspberries and is so easy to prepare.

Matcha Panna Cotta

I’ve come up with this 5-ingredient matcha panna cotta recipe, perfect for a last minute Valentine’s Day sweet. There’s only 3 tablespoons of maple syrup involved—less than 1 per serving—and coupled with the tangy raspberries and bitter green tea, it’s a good gateway dessert for my newly refined sugar-free taste buds.

Matcha Panna Cotta

If you’re not limiting your sugar, you can of course add a little more maple syrup. 1/4 cup is probably the right amount for the panna cotta. If you want to make it truly whole30-friendly you can also simmer the coconut milk mixture with 6 dates and then puree in a blender until smooth. Depending on how fancy your appliance is, you may still have to strain the mixture through a sieve to account for any lumps.

Matcha Panna CottaMatcha Panna Cotta

The best part about this romantic treat, besides the color, is that you can make it in advance. So get going my Romeo’s and Juliet’s! No excuses.

Matcha Panna Cotta

Matcha Panna Cotta
 
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Cook Time
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Perfect for anytime you need to be able to make a dessert in advance, this matcha panna cotta makes for a stunning color combination with raspberries and is so easy to prepare.
Author:
Recipe Type: Dessert
Serves: 4 servings
Ingredients
  • One 13.5-ounce can full fat coconut milk
  • 1 ½ tsp grass fed gelatin
  • 6 ounces fresh raspberries
  • 3 tablespoons pure maple syrup, divided
  • 1 tablespoon matcha powder
Instructions
  1. Place the coconut milk in a medium saucepan and sprinkle the gelatin across the top. Whisk once and set aside to “bloom” for 10 minutes.
  2. Meanwhile, in a small bowl, mash the raspberries with 1 tablespoon of the maple syrup until a coarse puree. Divide between 4 glass jars or ramekins.
  3. Over medium-low heat, warm the coconut milk mixture, whisking to help the gelatin dissolve. While whisking, sprinkle in the matcha and continue to stir until both gelatin and matcha are incorporated, and the mixture has a light foam on top, about 5 minutes. Be careful not to boil, you just want small bubbles on the surface.
  4. Remove from the heat and stir in the remaining 2 tablespoons of maple syrup.
  5. Strain the matcha coconut milk mixture through a fine mesh sieve into a 4-cup liquid measure or pitcher with a spout. Divide between the jars or ramekins, cover tightly and chill in the fridge for at least 4 hours or up to 4 days. Garnish with fresh or crushed dehydrated raspberries and/or coconut flakes.
Notes
The fine mesh sieve is helpful for catching any clumps of matcha. You can skip that step, just be warned that you may have small pockets of tea.

 

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