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Matcha Panna Cotta

 
Print Recipe
Course Dessert, Snack
Cuisine Italian, Japanese
Servings 4 people

Ingredients
  

  • 4 tbsp maple syrup
  • 500 ml organic pouring cream , or coconut cream
  • 1 tbsp organic matcha green tea powder
  • 1 tsp vanilla
  • a pinch salt
  • 1 tbsp grass-fed gelatin powder
  • 1 cup frozen raspberries
  • 2 tsp maple syrup , extra
  • 1 tbsp chia seeds
  • extra chia seeds , for decorating

Instructions
 

  • Take the raspberries out of the freezer and set aside to partially defrost.
  • Put the cream, matcha powder, 4 tbsp maple syrup, vanilla, salt and gelatin powder into a small saucepan over over a low heat. Cook, stirring constantly with a whisk or hand-held blender, until the matcha and gelatin are fully dissolved, for about 5 minutes.  Bring just to a simmer but do NOT boil.
  • Set the matcha cream mixture aside to cool for 10-15 minutes.
  • Mash the raspberries with 2 tsp maple syrup and 1 tbsp chia seeds with a fork. Place the berry mixture into the bottom of 4 glasses.
  • Gently stir the matcha cream and then slowly pour over the raspberries.  Sprinkle a small pinch of chia seeds over the top of each panna cotta.
  • Refrigerate for 4 hours or until set.

Optional Ideas:

  • Make a lovely chocolate panna cotta by replacing the matcha powder with raw cacao powder.
  • Try blueberries or other fruits such as mango, peaches, apricots or passionfruit in place of the raspberries.
  • To make a vanilla panna cotta leave out the matcha green tea and increase the vanilla to 2 tsp.
  • Use coconut cream in replace of pouring cream to make a dairy free version.

Notes