Matcha Panna Cotta
3 tablespoons cold water
1 packet (2¼ teaspoons) unflavored gelatin
13.5oz can full-fat coconut milk
3 sachets Ranong TeaⓇ 3-in-1 Matcha Green Tea Latte
1 cup unsweetened beverage-style coconut milk
½ cup GlendeeⓇ Freeze Dried Crispy Strawberries, and GlendeeⓇ Freeze Dried Crispy Mango, each coarsely crumbled
½ cup coconut flakes
- Place water in a small bowl, and pour the gelatin over water. Let it sit for 5 minutes.
- In a medium saucepan combine canned coconut milk and the contents of tea sachets. Bring to a simmer over medium-high heat.
- Then, take off the heat and gently stir in gelatin until dissolved. Stir in beverage-style coconut milk as well.
- Transfer coconut milk mixture to a liquid measuring cup with a pouring lip. Divide among 6 small glasses set on a sheet pan. Refrigerate until set, 4-6 hours.
- In a medium bowl toss together strawberries, mango, and coconut flakes.
- Finally, garnish Panna cottas with crispy fruit and coconut before serving.
- Always bloom your gelatin in cold water before dissolving it in the warm liquid to get the smooth silky texture and maximum firmness.
- When warming your cream sugar and vanilla, make sure not to keep boiling it. As soon as the mixture boils, turn off the heat.
- As you add the bloomed gelatin into the hot cream mixture, whisk until it dissolves only, and avoid over mixing.
- You can easily double or trips or quadruple this recipe depending on how many servings you want!
- Panna Cotta can be stored in your fridge for up to 1 week.
- While you may freeze Panna cotta, it’s best to defrost it on the counter and expect to lose some of the silky texture with freezing.