Matcha, Yuzu, and Coconut Panna Cotta

Ramequin posé sur une assiette avec une Panna cotta au Matcha, yuzu coco et un peu de coco râpée sur le dessus. En décor un livre et une tasse.

Eveisveg’s dessert is a simply delicious and irresistible combination of Italy and Japan.

Impress your guests and introduce them to a new world of desserts with this vegan Matcha panna cotta infused with coconut and yuzu.

INGREDIENTS

  • 100 ml of plant-based milk
  • 1 teaspoon of yuzu syrup
  • 1 tablespoon of shredded coconut
  • 1 tablespoon of psyllium husk powder
  • 1 tablespoon of agar agar
  • For decoration: as much lemon zest and shredded coconut as you like!

PREPARATION

  • In a bowl, combine the Matcha and plant-based milk.
  • Whisk vigorously.
  • Add the yuzu syrup and shredded coconut.
  • Mix it all together, then pour into a saucepan.
  • Add the psyllium husk powder and agar agar.
  • Stir thoroughly to prevent any lumps from forming.
  • Pour the mixture quickly into a ramekin.
  • Let it cool.
  • Decorate with lemon zest and shredded coconut to serve.

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DISCOVER IRO MATCHA TEA FOR COOKING