Matcha, Yuzu, and Coconut Panna Cotta

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.

• 1 teaspoon of IRO Matcha for Cooking

• 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!

• 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.