This Matcha Yoghurt Panna Cotta with Raspberry Ice is a beautiful dessert. It not only tastes fabulous, but will also help to protect and support your body through the festive season. You have a choice of making it with dairy or dairy-free.
Health benefits
Either way it is a delicious, nourishing dessert because not only is it a fabulous source of antioxidants (via the Matcha and berries), but it also supports your digestion too (via the organic gelatin and probiotics in the yoghurt). Food as medicine!
Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals (gluten, dairy-free, vegan and fructose friendly).
A beautiful, delicious and nourishing dessert - this Matcha Yoghurt Panna Cotta with Raspberry Ice is really easy to make and surprisingly good for you.
- 1 cup raspberries, fresh or frozen (defrosted)
- 80 g (⅓ cup) water
- 2 tablespoons rice malt syrup or maple syrup
- 1 tablespoon lime juice
- 270 ml can full-fat coconut milk or regular pouring cream
- 1 teaspoon vanilla essence
- 2 tablespoons rice malt syrup or maple syrup
- 2 teaspoons Matcha (I use Matcha Tea Haus everyday blend
- 2 teaspoons gelatin powder (*preferably grass-fed or organic)
- 1 cup coconut yoghurt or full-fat natural or Greek yoghurt
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In a powerful food processor or blender, blend all of the ingredients together to a puree. Thermomix 10 seconds, speed 7.
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Line a small tray with baking paper and pour the puree (through a sieve, optional) into the lined tin. Freeze until solid (you can make this ahead).
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Place the coconut milk or cream into a medium sized pot over a low heat.
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Add the vanilla, sweetener and matcha and stir well until the mixture just starts to warm (it needs to be only luke warm, so don't overheat). Thermomix 1 minute, temp 70, speed 2.
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Sprinkle over the gelatin, let it sit for a minute and then whisk in. Thermomix 30 seconds, speed 3.
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Add this mixture and the yoghurt into a blender and mix at a medium speed to ensure it is super smooth. Thermomix 30 seconds, speed 5-6.
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Taste the mixture to ensure it is 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.
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Divide the mixture between 2 ramekins. Pop in the fridge for about 4 hours (or more) to set.
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To invert your pannacotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and carefully invert onto a serving plate. You could also set it in a glass (and don't invert).
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Scrape the raspberry ice with a fork and place on top of the panna cotta.
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Garnish with mint leaves and a sprinkle of matcha powder and serve immediately.
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Enjoy!
Dairy-free and vegan
Choose the coconut milk and coconut yoghurt.
Coconut-free
Choose the cream and regular yoghurt.
* I love this Organic Gelatin, it's the very best I've tried (no taste and dissolves a dream) shop here.
Please note, this is a sponsored post. Know that I will only ever share products or services on this website that I believe will add value or benefit the health of the Well Nourished community.
I'd love to hear how you enjoy this delicious Panna Cotta? Post a comment below.
The Easy Healthy Way says
Sounds and looks delightful! Another recipe to try, thanks for sharing Georgia.
Georgia Harding says
You’re so welcome, hope you enjoy G x
Deb dunt says
Georgia would this recipe work ok without the matcha, and maybe increase the sweetener to 1/4 cup/ 85 ml? I was comparing this recipe with your original pana cotta which says to put the gelatine in with the milk and heat them together, but this one says to add the gelatine after?
Amy Truslove says
This looks divine! So going to make it
Georgia Harding says
It is so good, enjoy and love to hear what you think G x
Georgia Harding says
Hi Deb, Yes you could leave it out, though it is so delicious (and nourishing) it is worth including. I add the gelatin later here as it is blended at high speed after. G x
Aarti says
Great recipe – I’m looking forward to trying it. Do you have any other recipes including matcha?
Georgia Harding says
Thanks Aarti, I don’t at the moment, but my favourite way to use it is in a berry smoothie or simply blended with ice and the milk of your choice in a frappe. I also often freeze my smoothie mix into ice blocks. The Matcha Tea Hause website mentioned in the blog has some great recipes too G x