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.