Matcha Yoghurt Panna Cotta with Raspberry Ice
Servings: 2 people
A beautiful, delicious and nourishing dessert - this Matcha Yoghurt Panna Cotta with Raspberry Ice is really easy to make and surprisingly good for you.
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.