Recipe, styling and photograph by Katelyn Allegra
Assisted by Cassandra Upton
Matcha-coconut panna cotta
Ingredients
- 3 tbsp gelatine powder
- 2 x 400ml tins
- coconut milk
- ½ tsp vanilla extract
- 200g honey
- 2 tbsp matcha powder (find
- at faithful-to-nature.co.za
- or wellnesswarehouse.com)
- pinch salt
- mixed frozen berries,
- to serve
- fresh mint leaves,
- to garnish
Instructions
Grease 5 mini Bundt cake tins (each with a diameter of 10cm) and set aside.
Place the powdered gelatine in a teacup and add just enough water to cover the granules. Set aside until the gelatine as bloomed, about 5 minutes.
Meanwhile, combine the coconut milk, vanilla extract and honey in a medium saucepan and bring to a simmer over medium heat. Add the matcha powder and salt. Whisk until smooth. You can also use an electric hand-held beater/stick blender to ensure there are no lumps. Remove from heat and stir in the bloomed gelatine.
Divide the mixture among the prepared Bundt cake tins. Set aside until completely cooled, then refrigerate to set, about 4 hours or overnight.
To serve, turn each panna cotta out onto a serving plate. Top with mixed frozen berries and garnish with fresh mint leaves.
