It’s the tea du jour widely hailed for it’s rich antioxidant properties but Matcha tea, with its distinct flavour and striking colour, is also a great addition to the traditional “panna cotta”.
This Matcha “panna cotta” (or “Matcha cotta”) is made from almond milk, sweetened by agave nectar and set with gelatine substitute agar-agar, meaning it can also be enjoyed if you’re vegan.
To make this non-vegan, simply replace the agar with a sachet of gelatine powder and the agave with honey.
(Makes four servings)
- 1 pint of almond milk
- 3 tsp agar-agar powder
- 1 tsp Matcha green tea powder
- Agave nectar (to taste)
- Flaked almonds to decorate
- Fresh mango
- Edible fresh flowers
Begin by gently heating up the almond milk in a pan, being careful not to boil. Once hot, add the powdered Matcha tea and whisk until dissolved. The tea has a very ‘green’ flavour which can be sweetened (this is a dessert, after all) with a squeeze of agave nectar to taste.
Once the mixture is incorporated, take off the heat and add in the agar-agar. This should dissolve with a bit of stirring but you can pop back on the heat (briefly) to encourage it along.
Pour the mixture into your dessert moulds and leave to set in the fridge.
The dessert should be quite firm to the touch when it’s ready. Sprinkle over some flaked almonds for texture and (optional) add mango for additional sweetness.
There are many variations to the decoration of this dessert so you can definitely get creative with it! The vibrant green offers a pretty contrast to the edible flowers shown below.
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