matcha

This Matcha Yoghurt Panna Cotta with Raspberry Ice is a beautiful dessert that combines the creamy richness of panna cotta with a hint of earthy matcha and the bright, tangy flavour of raspberry ice. 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. Perfect for a light yet indulgent treat.

Health benefits

Either way it is a delicious, nourishing, gluten-free 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). The raspberries are also rich in vitamin C. It’s a light, refined-sugar-free treat that can be made dairy-free or vegan. Food as medicine!

Ingredients

For the raspberry ice, you’ll need raspberries, water, rice malt syrup (or maple syrup), and lime juice. The matcha green tea panna cotta base includes coconut milk (or cream), vanilla extract, sweetener, matcha (green tea powder), gelatin, and natural yogurt (or Greek yogurt).

How to make this matcha yoghurt panna cotta

This gluten-free, low-sugar matcha panna cotta has a really short prep time. For the raspberry ice, blend raspberries, water, sweetener, and lime juice, then freeze until solid. For the panna cotta, warm coconut milk or cream in a small saucepan with vanilla, sweetener, and matcha, then whisk in gelatin. Blend with yoghurt until smooth, then pour into ramekins and chill for 4 hours. When ready to serve, scrape the raspberry ice and top each panna cotta.

Serving suggestions and how to store

Serve garnished with fresh mint leaves and a sprinkle of matcha powder. Store leftovers in an airtight container in the fridge for up to 3 days.

Vary this matcha yoghurt panna cotta to suit your needs

For a dairy-free matcha panna cotta, use coconut milk and coconut yogurt (such a great dairy-free dessert). If you prefer a coconut-free dessert, use regular cream and yoghurt.

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  (dairy-free and fructose friendly).

For more delicious, easy to make healthy desserts and sweet treats, click HERE.

Print Recipe

5 from 1 vote

Matcha Yoghurt Panna Cotta with Raspberry Ice

A beautiful, delicious and nourishing dessert - this Matcha Yoghurt Panna Cotta with Raspberry Ice is really easy to make and surprisingly good for you.

Prep Time15 minutes mins

Cook Time10 minutes mins

Chill4 hours hrs

Total Time4 hours hrs 25 minutes mins

Course: Dessert

Cuisine: Asian

Servings: 2 people

Ingredients

Raspberry Ice

• 125 g raspberries (1 cup) fresh or frozen (defrosted)
• 80 g water (⅓ cup)
• 2 tbsp rice malt syrup or maple syrup
• 1 tbsp lime juice

Matcha Yoghurt Panna Cotta

• 270 ml canned coconut milk -or regular pouring cream
• 1 tsp vanilla -powder, extract or essence
• 2 tbsp rice malt syrup or maple syrup
• 2 tsp matcha (I use Matcha Tea Haus everyday blend)
• 2 tsp grass-fed or organic gelatin
• 250 g natural, Greek or coconut yoghurt (1 cup) or coconut yoghurt

Instructions

Raspberry Ice

• In a powerful food processor or blender, blend all of the ingredients together to a puree. If using a Thermomix 10 seconds, speed 7.
• 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).

Matcha Yoghurt Panna Cotta

• Place the coconut milk or cream into a medium sized pot over a low heat.
• 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). If using a Thermomix 1 minute, temp 70, speed 2.
• Sprinkle over the gelatin, let it sit for a minute and then whisk in. If using a Thermomix 30 seconds, speed 3.
• Add this mixture and the yoghurt into a blender and mix at a medium speed to ensure it is super smooth. If using a Thermomix 30 seconds, speed 5-6.
• 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.
• Divide the mixture between 2 ramekins. Pop in the fridge for about 4 hours (or more) to set.
• 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).
• Scrape the raspberry ice with a fork and place on top of the panna cotta.
• Garnish with mint leaves and a sprinkle of matcha powder and serve immediately.
• Enjoy!

Store

• Airtight in the fridge.

Notes

Dairy-free

Choose the coconut milk and coconut yoghurt. 

Coconut-free

Choose the cream and regular yoghurt.

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.