This is our healthy spin on your Panna Cotta recipe to create a creamy, delicious, Vegan & Gluten Free Matcha Panna Cotta. The key ingredients are agar powder and a nourishing serve of our high quality Ceremonial Grade Matcha!
Agar is a jelly-like compound derived from seaweed which acts like gelatin. It is what is used in this recipe to help the panna cotta set. You simply stir it into the liquid, heat the mixture until it just boils and then once chilled, will form a jiggly pudding.
This recipe only requires 6 wholesome ingredients!
Ingredients:
- 6 grams Ceremonial grade Matcha roughly 3 teaspoons & 70mL room temperature water to mix
- 2 grams Agar Powder just under 1 teaspoon
- 50 grams Macadamia Nuts soaked overnight
- 40 mL Olive Oil light taste / healthy oil of choice about 2 tablespoons
- 400 mL Rice Milk
- 40 mL Agave Syrup / Honey / Maple syrup about 2 tablespoons
How To:
- In a blender, add macadamia nuts, olive oil, rice milk and agave syrup. Blend until macadamia nuts are very well combined into the liquid.
- Strain the blended liquid to remove any clumps for a very smooth panna cotta.
- Stir in the agar powder and leave for 8 minutes.
- Heat the agar mixture until it just boils and allow it to cool for 2 minutes.
- In a sperate bowl, whisk your matcha and water together and pour this into the agar mixture.
- Continue to combine the matcha with the agar mixture.
- Pour the mixture into lightly greased ramekins or cups. Allow it to set in the fridge for at least 4 hours before serving.
Serving:
- To remove the matcha panna cotta from the ramekins, run a spatula around the rim and tip the panna cotta out.
- Serve it with fruit, granola, crushed macadamias, honey or even a nut brittle. It goes well with a little crunch!
Notes:
- Careful not to add too much or too little agar. Too much agar will make the panna cotta too firm, too little agar and the mixture will not set!
- Blending the macadamia nuts into the mix results in a creamier panna cotta. For a quick version: remove the nuts, and simply mix the olive oil, agave, rice milk and agar together. Follow the recipe from step 4 onwards.
- Agar must be heated to roughly 90 degree Celsius for it to dissolve. Try not to overboil it, which may affect it's setting.