Vegan Matcha Panna Cotta

Vegan Matcha Panna Cotta Ingredients

Matcha Cream610 ml coconut cream50 g sugar6 g matcha powder (ceremonial or culinary grade)Agar Mixture2 g agar agar powder60 ml hot water

Topping

desiccated coconut or flakesanko or red bean pastefresh fruits (whole or sliced)

Steps

Grease 4 ramekins with coconut or any neutral tasting oil & set aside.In a saucepan over medium low heat, combine coconut cream, sugar & matcha powder.Cook, whisking occasionally, until sugar is dissolved & it reaches a gentle simmer.Meanwhile, add agar into a bowl of hot water, whisk to get rid of any lumps & agar agar is fully dissolved.Pour agar mixture into the warm coconut cream & whisk to combine.Increase heat to medium, bring to a gentle boil, whisk continuously for 3 minutes until mixture thickens slightly.Remove from heat, immediately strain & pour equal amounts into greased ramekins.Refrigerate for at 30 mins (or 1 hr at room temp)When ready to serve, use an offset spatula or butter knife to run around the edges of the ramekins to loosen the panna cotta, invert onto serving plates & serve as is or with desired toppings.