Dessert
Violife Matcha Panna Cotta
Matcha Panna Cotta recipe with Violife Creamy! This delicate Italian dessert is a harmonious blend of creamy and earthy notes. Enjoy the velvety texture and the rich taste of matcha, every spoonful is a unique journey of indulgence!
Matcha Panna Cotta recipe! This delicate Italian dessert is a harmonious blend of creamy and earthy notes. Each spoonful is a unique journey of indulgence!
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![Cooktime]()
Cooking time10 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyMedium![Servings]()
Servings4 portions
- 1 Violife Creamy Original, at room temperature (you can whisk it in a bowl before using to avoid clumping)
- coconut oil, for greasing
- 2 cups coconut cream
- 1/2 cup cane sugar (50 g)
- 2 tablespoon matcha powder
- 1 teaspoon agar-agar
- 120 ml hot water
- coconut flakes, for garnishing
- Grease 4 ramekins with coconut oil.
- In a medium saucepan over medium heat, combine the coconut cream, sugar, and matcha powder. Warm slowly. Add the creamy and whisk until combined.
- Add the agar agar to a bowl of hot water and stir until there are no lumps and the agar agar is fully dissolved.
- Pour the agar mixture into the warm coconut cream and whisk to combine. Bring to a gentle boil and whisk continuously for 3 minutes. When thickened remove from the heat and divide between the greased ramekins.
- Place in the fridge for 2 hours to set.
- When ready to serve, dip the ramekins into a bowl with warm water and turn over to release onto a plate. If they do not release, use a small knife to carve around the outside.
- Sprinkle with some more matcha powder and coconut flakes to serve.
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