Matcha Panna Cotta
If you are a fan of a not too sweet dessert, this one is for you. The coconut milk adds richness and a bit of maple syrup for some sweetness. There is just enough agar agar to hold the mixture so it's wobbly and luscious. Makes 4
1 cup unsweetened almond milk or non diary milk of choice
1 cup coconut milk
2 tbsp maple syrup
1 1/2 tsp matcha powder
1/4 tsp powdered agar agar
In a saucepan, combine almond milk, coconut milk, maple syrup and agar agar. Heat over medium heat, stirring constantly until milk is warm to touch. Do not boil the almond milk and coconut mixture. This will make the agar agar tough. Whisk in matcha powder. Strain mixture into four ramekins. Let the panna cotta cool at room temperature before transferring to the refrigerator to chill. To serve, dip the ramekins in a bowl of hot water and run a knife around the panna cotta. Invert onto a bowl and serve with your favorite fruit. This matcha panna cotta pairs well with our coconut sea salt bar.