We haven’t talked about Matcha for a long time. I got engaged with other obligations and, while I have so many ideas to suggest, I had to put them aside. Today’s proposal is an easy, healthy and light matcha & lime panna cotta, fragrant and ideal for summer; although panna cotta is for all seasons. And I shouldn’t neglect to mention that it is vegan.
I say it’s ideal for the summer because you it doesn’t need more than 5 minutes over a pot and you’re done. Ideal for making it ahead of time, so you don’t have last minute preparations. Just keep in mind that the longer it stays in the fridge, the more dense it becomes, so don’t leave it there for days … right?
We have talked about matcha many times in the past and I have emphasized that I always choose Matcha Ninja. It is 100% ceremonial grade (ie superior quality), is 100% certified organic, with triple organic certification and is single-origin, which means full control over its quality. More information about Matcha Ninja can be found here.
As for recipes that you can use, we have seen several, such as iced tea with matcha and mint, homemade tahini, coconut cookies (a great favorite :)), as well as chocolate tarts.
Today’s matcha and lime panna cotta is a recipe I really wanted to make. I had tried it a couple of times before, from recipes I found online and I hadn’t enjoyed any. Sometimes the matcha was very intense and covered all other ingredients, another one was dull .. And so this panna cotta was born and I don’t have to look for others anymore! I garnished my own with kumquat that I had used to make liqueur, their syrup and some grated coconut. But, a few fresh berries, which are actually in season now, will fit perfectly.
I used my favorite molds for this recipe shooting, but that doesn’t mean that such molds are necessary. You can use whatever you have at home, even if you don’t unmold it and eat it straight from the glass. Let’s go see the recipe
Matcha & Lime Panna Cotta (VΕG, GF, LF)
A vegan, light panna cotta, flavored with lime zest and matcha tea
- 1 can 400g. coconut cream
- 1 can 400g. coconut milk
- 2 ½ teaspoons agar-agar *
- 150 gr. agave syrup or maple syrup, or honey
- 1 teaspoon vanilla extract
- the zest of 2 limes
- 1 ½ - 1 ¾ teaspoon matcha ninja sifted
Put the coconut cream, coconut milk and agar-agar in a medium saucepan and leave for 2-3 minutes.
Add the grated lime and vanilla and heat over medium - high heat, stirring.
Add the agave syrup (or any other sweetener you use). Lower the heat.
Spoon 2-3 tablespoons of the mixture and pour it into a small bowl to which you add the matcha. Stir to dissolve and pour back into the pot.
Continue to stir until the mixture boils and agar-agar is dissolved, for about 10 minutes.
Transfer the mixture to molds by pouring it through a fine sieve (to remove the zest). If you want to unmold the panna cotta, make sure to oil your molds well with coconut oil. This is not necessary if you do not want to unmold it.
Put the molds in the refrigerator until the mixture thickens.
Take them out of the fridge for a while before serving, and decorate them with seasonal fruits or whatever your heart desire.
* Check the packaging to see if the brand you have gives other proportions. Mine asked for 3 teaspoons for 1 liter of liquid. If you are not a vegan, you can also use gelatin, following the instructions on the package.
Disclosure: This post is sponsored by Matcha Ninja. All opinions expressed are my own.