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Matcha Panna Cotta with Mango Purée
The Clearspring Family Kitchen
2
20 minutes
571
Dessert
A delicate matcha panna cotta with a silky texture and subtle green tea notes. Set with agar and topped with a vibrant mango purée, it balances fruity sweetness with the gentle bitterness of matcha for an elegant and refreshing dessert.
Ingredients
400ml Clearspring Coconut Milk
1 tbsp Clearspring Agar Flakes
4 tbsp Maple syrup
2 Clearspring Fruit Purée - Apple & Mango (2x100g) or Pouches
Fresh mint leaves (for decoration)
Desiccated coconut flakes (for decoration)
Directions
Shake the coconut milk in the can before opening, pour into a saucepan.
Take 1 tbsp of coconut milk from the pan and place in a small bowl and add the matcha powder and mix well. Add the maple syrup and mix again and set aside.
Add 1 tbsp of agar flakes to the pan of coconut milk and bring to boil. Turn the heat to medium-low and continuously stir with a spatula until the agar flakes have dissolved completely (usually around 10min.)
Remove from heat and add the matcha mixture, mix everything with a whisk until the colour is green and the matcha powder is blended well.
Transfer to your desired container and leave in room temperature for 30min before placing it in the fridge to set.
Leave it in the refrigerator for 1-2 hour, Place the mango puree in its packaging in the refrigerator to make it cold.
To serve, open the mango puree and pour into the dish with matcha panna cotta.
Add a mint leaf for decoration or desiccated coconut flakes.
Served chilled.
