Matcha Panna Cotta
A creamy, vegan Matcha panna cotta made with coconut cream and agar-agar, finished with a delicate white-chocolate note from cocoa butter.
Ingredients
- 2 tsp Matcha powder 4 g, diluted in 2 tablespoons of warm water
- 1½ cups unsweetened plant-based milk 360 ml
- ¼ cup maple syrup 60 ml
- 42 g cocoa butter
- 2 tbsp cornstarch 15 g
- ¾ tsp agar-agar powder
- 1 tsp vanilla extract 5 ml
- ½ cup coconut cream 120 ml
Instructions
- Put the Matcha powder in a small bowl, pour two tablespoons of hot water over it, and whisk it until the Matcha is completely dissolved. If you have a milk frother, feel free to use it instead of a whisk.
- Pour plant-based milk into a medium saucepan, add the diluted Matcha, the maple syrup, the cocoa butter, the cornstarch, the agar-agar powder, and the vanilla extract. Mix it together quickly so that the cornstarch dissolves.
- Add the coconut cream and whisk it again. Heat over medium heat with continuous stirring until it comes to a boil. Agar-agar only dissolves when the temperature reaches 85 to 90°C, and it only sets when it cools down to 35°C, so if you skip the boiling, it will not dissolve properly and the panna cotta will be runny.
- Pour the mixture into the molds, immediately distributing it into 6 small glass molds (or 4 larger ones).
- Let the panna cottas cool at room temperature for at least 30 minutes before transferring them to the refrigerator. Chill for at least 4 hours, or until set, ideally overnight.
- Before serving, run a knife around each panna cotta, then quickly turn them out onto a plate. Garnish with a spoonful of coconut cream and grated chocolate.
Notes
Nutrition per serving (1 panna cotta): 200 kcal, 19.2 g carbohydrates, 1.5 g protein, 13.5 g fat, 1.5 g fiber, 12.9 g sugar.
Storage: keeps in the refrigerator for up to 3 days.
Tips: Strain the dissolved Matcha through a fine-mesh strainer before adding it to the saucepan for an ultra-smooth texture. Pour the mixture into the molds as soon as it comes off the heat, since letting it sit too long can cause a skin to form. Panna cotta tastes best when prepared at least one day ahead, giving it time to set and the flavors to meld.
