Man, I’m tired. It’s the start of a new school year, so work is busy. Plus, I’m busy trialling and training for a sports tournament which is coming up at Easter. It doesn’t seem like I have a lot of down time at the moment.
However, after all this running around, I decided that a creamy, cold dessert was exactly what I needed, especially one that pairs well with the lovely Australian mangoes available to us at the moment.
This is great during these hot, humid days. And while you have a to wait a little while for it to set, it doesn’t take a lot of effort to make. Serve with any fresh fruit – but mango does work particularly well.
Matcha green tea and coconut pannacotta
150mL cream (single or double)
75g caster sugar
1 1/2 Tbsp matcha powder (use more if you like a strong green tea flavour)
2 tsp powdered gelatine
1 x 400mL can of coconut milk
fresh fruit to serve (I used mango)
Place the cream and sugar in a saucepan. Bring to the boil, stirring constantly to dissolve the sugar. Once the sugar has dissolved, remove from the heat. Add the matcha powder and whisk to dissolve.
Place the powdered gelatine in a bowl with 2 tablespoons of water. Leave in the fridge for 3-4 minutes or until the mixture becomes sponge-like in consistency.
(If your cream mixture has cooled down at this point, place it back onto medium heat, just to heat through, then remove from the element. If it’s still warm, then skip this step.)
Empty the tin of coconut milk into a large bowl, whisking to get rid of any lumps. Add the spongey gelatine mixture in with the coconut milk. Mix together thoroughly, then pour the coconut milk and gelatine through a sieve onto the warm cream mixture and stir to mix.
Divide between glasses or ramekins and chill in the fridge for about 3 hours until set. Serve topped with fruit, or gently turn out onto dishes and serve with the fruit.