Go Back
Print

Matcha Panna Cotta with a Strawberry Coulis

Prep Time 15 minutes
Cook Time 10 minutes
chilling time 6 hours
Servings 6

Ingredients

Panna Cotta

  • 1 cup almond milk
  • ¼ oz gelatin
  • 1 cup vanilla soy creamer
  • ¼ cup maple syrup
  • 2 tsp matcha powder

Strawberry Coulis

  • 1 cup strawberries diced small
  • 2 tbsp maple syrup
  • ¼ cup water
  • 1 tsp lemon juice

2 strawberries, thinly sliced

Instructions

  1. In a saucepan, heat up ½ cup almond milk with the gelatin over medium high heat. Whisk until gelatin dissolves. Next, whisk in remaining Panna Cotta ingredients and bring to a boil. Boil until matcha dissolves.
  2. Pour mixture through a strainer into a 2 cup measuring glass (or bowl). Set aside and let the mixture cool to lukewarm.
  3. Divide lukewarm mixture into dome mold and refrigerate for 3 hours or overnight.
  4. For the strawberry sauce, place a small saucepan over medium high heat. Add diced strawberries, maple syrup, and water. Boil for 8 minutes, then set aside to cool.
  5. Once cooled, add the strawberry mixture and lemon juice to a blender. Blend well. Strain through mesh to remove seeds.
  6. Pour boiling water into a small bowl. Dip the bottom of your dome mold (rubber side) into the hot water for 10 seconds. Carefully flip panna cotta out onto a plate.
  7. Thinly slice strawberries to decorate the top of the panna cotta. Serve with strawberry coulis.