A beautiful, delicious and nourishing dessert, this Matcha Panna Cotta with Raspberry Ices is really easy to make and a dessert you’ll love to share with someone special.
Serves: 2
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Servings
2
Prep time
Cook time
Recipe
Ingredients
- Raspberry Ice
- 1 cup raspberries, fresh or frozen (defrosted)
- ⅓ cup water
- 2 tbsp rice-malt syrup or maple syrup
- 1 tbsp lime juice
-
- Matcha Yoghurt Panna Cotta
- 270mL tin full-fat coconut milk or regular pouring cream
- 1 tsp vanilla essence
- 2 tbsp rice-malt syrup or maple syrup
- 2 tsp good-quality matcha powder
- 2 tsp gelatin powder (preferably grass-fed or organic)
- 1 cup coconut yoghurt or full-fat natural or Greek yoghurt
- Mint leaves, to serve
- ¼ cup pistachio nuts, to serve (optional)
Method
- In powerful food processor or blender, puree raspberry ice ingredients.
- Line small tray with baking paper and pour puree (through sieve to remove seeds) into lined tin.
- Freeze until solid (you can make this ahead).
- Place coconut milk or cream into medium-sized pot over low heat.
- Add vanilla, sweetener and matcha and stir well until mixture just starts to warm (it needs to be only lukewarm, so don’t overheat).
- Sprinkle over gelatin, let sit for 1 min, then whisk in.
- Add mixture and yoghurt to blender and mix at medium speed to ensure it’s super smooth.
- Taste mixture to ensure it’s sweet enough. I personally love this unsweetened, but if you feel you need more sweetness, add more rice-malt or maple syrup and blend to combine.
- Divide mixture between 2 large ramekins. Place in fridge for 1 hour (or more) to set.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
