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Matcha panna cotta
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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 mins
Cook Time10 mins
Total Time2 hrs
Course: Dessert
Cuisine: Asian
Servings: 2 people

Ingredients

Raspberry Ice

  • 125 g raspberries (1 cup) fresh or frozen (defrosted)
  • 80 g water ( 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 full-fat natural 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. 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). Thermomix 1 minute, temp 70, speed 2.
  • Sprinkle over the gelatin, let it sit for a minute and then whisk in. 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. 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 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.