Mango Matcha Panna cotta
MANGO MATCHA PANNA COTTA
The classic Italian panna cotta – cooked cream – is a pure white custard set with gelatin instead of eggs or starch. We’ve discovered an even better and much healthier take on the original. Using Agar instead of gelatin and matcha instead of cooked cream, this guilt free panna cotta will impress any guest. To top off the dish, add a fruity sweet mango pureé to compliment the gentle bitterness of the matcha panna cotta. This dish is sure to be a hit at any dinner party. And you can eat the leftovers as a guilt free snack.
- 200 g Full fat coconut milk/cream
- 140 g Cashew milk
- 25g Xylose sugar or any other sugar
- 4g (2 tsp) Nekohama matcha
- 2.5 g (~ 1 tsp) Agar powder
- 1 tsp Vanilla extract
- 1 ripe Mango
- Black sesame seeds for garnish
- In a heavy bottom saucepan, warm up coconut milk and cashew milk over medium heat.
- Take 1/4 cup and pour over matcha powder. Mix well.
- Add the matcha mixture back to the saucepan, followed by sugar and agar powder. Mix well until sugar and agar has dissolved and no more matcha lumps left.
- Bring the mixture to a boil and boil for 3-4 mins to activate agar powder, stirring frequently.
- Pour into ramekins or serving glasses and place in a fridge for 1-2 hours to set. The mixture will start to thicken quickly so work fast.
- While you wait for panna cotta to set, slice ripe mango and puree in a blender or food processor. That's it. No need for any other ingredients.
- When panna cotta has set, top with mango puree and garnish with black sesame seeds