Easy 5-Ingredient Matcha Panna Cotta with Muddled Raspberries
RECIPE
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This matcha panna cotta recipe uses coconut milk to make it ultra creamy, without any dairy. The matcha raspberry combo is inspired by Eating in Color.
This matcha panna cotta recipe uses coconut milk to make it ultra creamy, without any dairy. The matcha raspberry combo is inspired by Eating in Color.
It's fairly low sugar, so if you prefer a sweeter dessert, and aren't watching your sugar intake, I would up the maple syrup to 1/4 cup in the pudding.
The raspberries are fine with just a tablespoon.
For a vegan version, sub 2 teaspoons of agar agar powder for the gelatin.
Cooking Instructions
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Step 1
Place the Coconut Milk (400 mL) in a medium saucepan and sprinkle the Gelatin Powder (3 g) on top. Whisk once and set aside to bloom for 10 minutes.
Step 2
Meanwhile, in a small bowl, mash the Fresh Raspberries (170 g) with the Pure Maple Syrup (15 mL) until it turns into a coarse puree. Divide between 4 glass jars or ramekins.
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