Desserts

Panna cotta coconut flavor and matcha tea


Deliciously scented, this Panna cotta coconut and matcha tea recipe is also a light and easy dessert.

Ingredients for 6 people:

  • 4 gelatin sheets
  • 20 cl of liquid cream
  • 50 cl of Suzi Wan® light coconut milk
  • 120 g caster sugar
  • 1 C. coffee of tea matcha
  • 30 g coconut shavings
  • 250 g of raspberries
  • 125 g of blueberries
  • Sheets of mint for decoration.

Place the gelatin sheets to soften in a bowl of cold water.

Bring the cream, coconut milk and sugar to a gentle simmer.

Off the heat, mix until completely dissolved with the drained gelatin and matcha tea.

Let cool for a few moments then mix again and slowly pour the panna cotta into 6 verrines.

Put them in the refrigerator for at least 4 hours.

Sprinkle with a few coconut shavings, distribute the raspberries and blueberries, decorate with small mint leaves and serve.

Video: Matcha Panna Cotta (October 2020).