Thursday, June 25, 2015

Coconut & Matcha Panna Cotta


These light and creamy panna cottas, with their fluffy texture and delicate matcha-coconut flavor are the perfect dessert to beat the summer heat. They only require about five minutes on the stove too, so you won't heat up your kitchen too much whipping these up on a hot day! 


S loves matcha. He loves my matcha sandwich cookies, and matcha date bars,  he loves matcha boba slushes, matcha lattes, matcha sponge cakes, matcha just about anything. We even have a 1 kilo bag of top-notcha matcha powder he bought a few months ago to his own matcha lattes. Meanwhile, I'm not a huge fan. I like green tea, and I like matcha lattes, but it's taken a while for matcha flavored treats to grow on me.



But oh, these panna cottas break the mold for me. I love these! The matcha is all in the whipped topping so it's light and creamy, and tastes quite a bit like a matcha latte made into a lovely fluff piled up top of a dainty, airy coconut panna cotta. The green tea doesn't overwhelm in this recipe, it plays really well with the creamy coconut and light vanilla notes, all three flavors shine through the creaminess of this delicious little dessert.


Sinking your spoon into one of these pretty little cups after a long day at work is a wonderful reward- the wiggly, sweet, coconut-vanilla panna cotta, and the fluffy, creamy, light-as-air matcha whipped cream come together to make a dessert worthy of a dinner party, but easy enough to make on any-old-tuesday. Enjoy! 



Coconut Panna Cotta

1 Can (13.5 oz) Coconut Milk
3 tbsp Cane Sugar
1 Vanilla Bean
1 1/2 tsp Gelatin (or 1 1/2 tsp Agar powder)
1 tbsp water


Matcha Whipped Coconut Cream

2 Cans of chilled Coconut Milk*
1/4 C Powdered Sugar
1 Scant tablespoon Matcha Powder

*A note about the coconut milk- It is really important that you do not shake or even turn upside down the coconut milk while or after it chills. Ideally, chill it overnight without disturbing the contents. Also you cannot use light coconut milk for the whipped cream part of this recipe, it's gotta be full fat.

For the panna cotta, open the can of coconut milk, pour into a small pot, and add the sugar. Slice open the vanilla bean, scoop out the flesh with a knife, and add to the pot of coconut milk. Then add the whole bean. 

Heat over medium-low heat, gently whisking, for 5 minutes. After 5 minutes, reduce heat to low, and in a small bowl combine 1 tbsp of water with 1 1/4 tsp gelatin or agar powder, mix well. Allow the gelatin to sit about 1 and a half minutes, while returning to slowly whisking the coconut milk. After 90 seconds, add the gelatin water mixture to the coconut milk, and while whisking, turn heat up to medium and whisk constantly for 2-3 minutes. 

Remove from heat and pour immediately into ramekins, custard cups, or another small container. Chill for about 4 hours, or until as firm as a nice wiggly flan. 

While the panna cotta chills, make the whipped cream. Take the very cold coconut milk cans that you've not been touching or shaking at all out of the fridge, and open them. If you've chilled them long enough and not shaken or inverted them at all, they will have a thick layer of firm, white coconut cream on top. Skim this cream off both cans and put it in a bowl, or a stand mixer's bowl,  (The liquid beneath the cream you can save to use in other recipes or put in smoothies).

Add to the bowl the powdered sugar and matcha, then using a hand mixer, or your stand mixer, mix on high for about 3 minutes, or until soft peaks form. it won't get as stiff as heavy cream, but chill in the fridge until ready to use, and it will get a bit thicker, like cool whip. 

You can de-mold the panna cotta by dipping the containers 3/4 way into warm water for 5 seconds then inverting on a plate, or you can eat them straight from the ramekins like little puddings. Either way, top with a generous dollop of matcha whipped cream and enjoy! 






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