Ingredients
-
1 1/2 cups canned coconut milk (full fat)
-
2 tsp matcha green tea powder
-
1/3 cup pure maple syrup or agave nectar
-
1 tsp vanilla extract
-
1 tsp agar-agar powder
-
1 Fresh berries (strawberries, raspberries) for garnish
-
1 Fresh mint leaves for garnish
Directions
Serve the Vegan Matcha Green Tea Panna Cotta chilled and enjoy this delightful fusion of Japanese and vegan cuisine!
Adjust the sweetness by adding more or less pure maple syrup or agave nectar according to your preference. Matcha green tea powder can vary in intensity, so you can adjust the quantity to suit your taste as well. Enjoy the subtle bitterness of matcha in this vegan panna cotta with a Japanese twist!
Steps
|
1
Done
|
In a saucepan, combine the canned coconut milk and matcha green tea powder. Whisk together until the matcha is fully dissolved. |
|
2
Done
|
Add the pure maple syrup or agave nectar and vanilla extract to the mixture. Stir well over medium-low heat. Do not bring it to a boil. |
|
3
Done
|
Sprinkle the agar-agar powder over the mixture and continue to whisk. Simmer gently for about 5-7 minutes, ensuring that the agar-agar is fully dissolved. |
|
4
Done
|
Remove the mixture from heat and let it cool for a few minutes. |
|
5
Done
|
Pour the mixture into serving glasses or ramekins, filling each glass about halfway. |
|
6
Done
|
Allow the panna cotta to cool at room temperature for 20-30 minutes, then refrigerate for at least 2 hours or until set. |
|
7
Done
|
When serving, garnish with fresh berries and mint leaves. |
