Ingredients
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For the Matcha Panna Cotta:
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1 can (13.5 oz) full-fat coconut milk
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1/4 cup maple syrup
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1 1/2 teaspoons matcha green tea powder
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1 teaspoon vanilla extract
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1 1/2 teaspoons agar-agar powder (or agar flakes)
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2 tablespoons warm water
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For the Raspberry Coulis:
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1 cup fresh or frozen raspberries
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2 tablespoons maple syrup
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1 teaspoon lemon juice
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For Garnish (optional):
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1 Fresh raspberries
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1 Sliced kiwi
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1 Edible flowers
Directions
Serve chilled and savor the harmonious blend of matcha and raspberry flavors in this Japanese-inspired vegan dessert.
You can adjust the sweetness of the raspberry coulis by adding more or less maple syrup according to your preference. Enjoy the peaceful and delicate flavors of Japan with this vegan panna cotta.
Steps
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1
Done
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In a small bowl, combine the agar-agar powder and warm water. Stir well and set aside to bloom for a few minutes. |
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2
Done
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In a saucepan, whisk together the coconut milk, maple syrup, matcha green tea powder, and vanilla extract. Heat over medium-low heat, stirring constantly until the mixture is warm but not boiling. Remove from heat. |
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3
Done
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Add the bloomed agar-agar mixture to the warm coconut milk mixture and whisk thoroughly to combine. |
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4
Done
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Pour the matcha panna cotta mixture into serving glasses or molds. Allow them to cool to room temperature. |
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5
Done
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Once cooled, refrigerate the panna cotta for at least 3-4 hours or until set. |
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6
Done
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In a blender, combine the raspberries, maple syrup, and lemon juice. Blend until smooth. |
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7
Done
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Before serving, spoon some raspberry coulis over each panna cotta. Garnish with fresh raspberries, sliced kiwi, or edible flowers if desired. |
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