Tea story about the recipe
This recipe forfor Matcha Panna Cotta is once again a perfect example of how vegan dishes can also be used for non-vegans go down extremely well!
The Matcha Panna Cotta is made on the basis of coconut milk which acts as a substitute for cream. That's why you should definitely leave the reduced-fat version of coconut milk on the shelf and use it as a substitute for cream. creamy alternative alternative. The recipe is quick to prepare and is ideal for making in advance, as it can easily be left in the fridge overnight.
Ingredients
- Coconut oil (to grease the molds)
- 610 g coconut milk
- 50 g cane sugar
- 1 tablespoon Matcha Basic Line
- ½ teaspoon agar agar
- 60 ml hot water
- Grated coconut, for garnish
Preparation
Prepare four bowls (they should hold about 115 g each) by greasing them with coconut oil.
Combine the coconut milk, sugar and matcha powder in a saucepan and heat over a medium-low heat. Stir from time to time until the sugar dissolves and the mixture simmers.
Add the agar agar to the hot water and stir until there are no more lumps and the agar agar is completely dissolved.
Now pour the agar agar mixture into the hot coconut milk, stirring with a whisk. Increase the temperature to medium-high heat, allow everything to boil gently and now stir continuously for 3 minutes until everything has thickened.
Then remove from the heat and immediately divide the mixture between the greased tins.
Place in the fridge for at least 30 minutes (the agar agar solidifies at room temperature, but chilling in the fridge will speed up the process).
Before serving, carefully loosen the edges of the panna cotta from the mold with a knife. Turn the bowls upside down and decorate with grated coconut and matcha.
Enjoy the preparation and bon appétit! ☺️
