Based on popular demand, I have created a new vegan panna cotta recipe. I removed the cocoa and used green tea powder (matcha). This time you will taste a rich combination of sweetened green tea, coconut and almond. I served it on a melted mango sorbet that I had previously made, but you could also puree fresh fruit to put under it, over it, or just enjoy it on its own.
You do not need to use as much agave nectar in this one because the matcha is already sweetened.
And, this is an AWARD WINNING matcha recipe.
- 2 Cups Unsweetened Almond Milk
- 1/2 Teaspoon Vanilla Extract*
- 4 Teaspoons Agar Agar Powder
- 3 Tablespoons Green Tea Powder (matcha)
- 1/4 Cup Coconut Oil
- 1/8 Cup Agave Nectar
In a saucepan add almond milk and agar agar, let it sit for 5 minutes to allow agar agar to soften.
In a medium bowl add green tea powder, coconut oil, and agave nectar – stir to combine ingredients thoroughly and set aside.
Bring almond milk, agar agar and vanilla to a simmer then reduce and cook for 8 minutes. Add green tea mixture and stir to combine for 30 seconds. Remove from heat.
Pour into 4 ramekins or small glasses. (Use ramekins if you plan to turn out onto plates. Use glasses if you intend to serve panna cotta’s in their own containers.)
Refrigerate for at least 2 hours.
To release panna cotta from ramekins – run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds. Put plate on top of ramekin and turn over to release panna cotta from ramekin.
Plate with melted fruit sorbet or pureed fresh fruit.
*You can also use a vanilla bean, instead of vanilla extract in this recipe. Split the vanilla bean and scrape the seeds. Place the pod and seeds in the almond milk and agar agar mixture just before you start to simmer the mixture. Remove the pods before adding in the green tea mixture.