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pannacotta

Lime Ginger Panna Cotta

| No-bake Sweets, Desserts, Members only

I love a good Panna Cotta and this Lime Ginger Panna Cotta has a flavour combination is my favourite. The creaminess of the coconut is beautifully offset by the zesty lime syrup in this easy to make dessert. Health benefits This dessert is made with coconut milk and coconut water for healthy fats and electrolytes,…

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Matcha Yoghurt Panna Cotta with Raspberry Ice

| No-bake Sweets, Desserts

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.

Matcha panna cotta
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
Cook Time10 minutes
Chill4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: Asian
Servings: 2 people

Ingredients

Raspberry Ice

  • 125 g raspberries (1 cup) fresh or frozen (defrosted)
  • 80 g water (â…“ 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. 

Coconut Panna Cotta with Balsamic Strawberries

| No-bake Sweets, Desserts

This Coconut Panna Cotta with Balsamic Strawberries is a light, creamy dessert that perfectly balances the richness of coconut milk with the sweet-tart flavours of balsamic strawberries. Simple yet elegant, it’s a refreshing end to any meal, ideal for impressing guests or enjoying as a treat for family.

I don’t eat desserts too often, but when I do, I’m really not a fan of rich or heavy desserts, especially after a big meal. Instead, I prefer a fresh, light dessert to finish off a day of eating. This Panna Cotta is really easy to make and best of all, can be made ahead so serving this special dessert requires no effort at all. Perfect when entertaining a crowd.

Health benefits

The many health benefits of coconut I’ve written about here. Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the many health benefits of gelatin in this post about bone broth. Panna cotta is a delicious way to include additional, protein rich, gut healing gelatin in your diet.

Because gelatin is derived from animals, it’s essential to know you are consuming the best quality product with the least chemical loading. I like to use THIS grass-fed gelatin to make gummies or jelly. Strawberries bring natural sweetness along with vitamin C, fibre, and antioxidants, making this dessert pretty nourishing.

Ingredients

This low sugar panna cotta is made with unsweetened coconut milk, gelatin (or agar agar for a plant-based version), a natural sweetener like rice malt or pure maple syrup, and vanilla extract. I prefer the Ayam brand of coconut milk as it produces the best creamy flavour and the cans are also BPA free. The balsamic strawberries are simply marinated in balsamic vinegar and a bit of sweetener, adding a delightful contrast to the panna cotta’s creaminess.

How to make Coconut Panna Cotta with Balsamic Strawberries

Start by blooming the gelatin in coconut milk for a few minutes. Gently warm the coconut milk mixture just to luke warm until the gelatin dissolves, then stir in the sweetener and vanilla and remove from the heat. Pour into greased ramekins and refrigerate to set for about 4 hours. Meanwhile, marinate the strawberries in balsamic vinegar and sweetener about an hour before serving. Serve panna cotta topped with the marinated strawberries and a few mint leaves.

Serving suggestions and how to store

Serve this gluten-free and dairy-free panna cotta in individual ramekins, or if inverting onto a plate, dip the ramekins in warm water for a few seconds. For an elegant presentation, serve with fresh strawberries and a mint garnish. Store any leftovers in the fridge, covered, and enjoy within 2-3 days for the best taste and texture.

Vary this coconut panna cotta to suit your dietary needs

For a low-fructose option, use rice malt syrup instead of maple syrup. To make this vegan, try substituting agar agar for gelatin (note that setting times may vary). You can also serve it in one large bowl, like a trifle, for a crowd-friendly, no fuss dessert.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, easy to make desserts, click HERE.

This fresh, low-sugar, dairy-free and gluten-free coconut panna cotta is really easy to make and best of all, can be made in advance.
Print Recipe
5 from 4 votes

Coconut Panna Cotta with Balsamic Strawberries

This beautiful, light dessert is the best way to finish off a meal. I just adore creaminess of the panna cotta with the sweet acidity of the balsamic strawberries. 
Prep Time15 minutes
Cook Time5 minutes
Chill1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: French
Servings: 4

Ingredients

Pana Cotta

  • 540 ml canned coconut milk (2 x 270g cans)
  • 2 tsp grass-fed or organic gelatin *my preferred source above
  • 85 g rice malt syrup or maple syrup (¼ cup)
  • 1 tsp vanilla -powder, extract or essence

Balsamic Strawberries

  • 400 g strawberries -hulled and halved
  • 1 tbsp balsamic vinegar
  • 2 tbsp rice malt syrup or maple syrup

Instructions

  • Place the coconut milk in a medium sized saucepan.
  • Sprinkle over the gelatin and let it rest for 5 minutes (the gelatin will moisten and go crinkly).
  • Pop on a very low heat and heat to luke warm for 3 or 4 minutes, stirring continually to dissolve the gelatin. Take care not to overheat it. It should only warm to body temperature (so you can easily stick your finger in it without burning).
  • Once the gelatin is dissolved, whisk in the sweetener and vanilla until combined.
  • Grease 4-6 small ramekins with coconut oil and divide the coconut milk mix between them. Pop in the fridge for about 4 hours to set. If you don’t want to invert it, you can serve it after approx. 1 hour.
  • An hour before you serve your pannacotta, combine the balsamic and sweetener and mix through your strawberries to marinade.
  • You can serve the pannacotta in the dish it is set in. Or, to invert your panna cotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and invert onto a serving plate.
  • I've also served this in one large glass bowl (like you would a trifle) for a big crowd.
  • Top with berries and a few mint leaves and serve immediately.

Store

  • Covered in the fridge.

Notes

Low fructose

Choose rice malt syrup as your sweetener.

Vegetarian and vegan

Choose agar agar to replace the gelatin (I haven’t had a chance to recipe test this)

Coconut-free

Replace the coconut milk with cream.
 

I'd love to hear how you like this beautiful panna cotta. Post a comment or rate this recipe below.Â