Cucumber's Tri-Layer Vegan Matcha Panna Cotta
A layered vegan panna cotta made with coconut milk and agar-agar, with chocolate, vanilla and matcha layers.
Ingredients
| 400 ml | Can of rich and creamy coconut milk (I use Trade Aid brand) | |
| 1/2 cup | 120 ml | Water |
| 2 tsp | 10 ml | Agar-Agar powder |
| 2-3 tbsp | 30–45 ml | Light agave syrup |
| 0.5 tsp | 2.5 ml | Vanilla Extract |
| 1.5 tbsp | 23 ml | Raw cacao powder |
| 0.5 tsp | 2.5 ml | Premium Grade Organic Matcha (plus some for dusting) |
Instructions
Serves 3
- In a saucepan pour coconut milk, water, add syrup and agar-agar. Bring to a boil, gently simmer for 5 minutes, mixing occasionally using the whisker. Remove from heat, add vanilla extract and mix well.
- Divide the mixture into three parts. Pour one part into the blender, add the cacao powder and mix well. The mixture should be warm, otherwise, the agar will begin to set very quickly.
- Secure the serving glasses on an angle. Pour equal amounts of chocolate mixture into each of the glasses, enough to fill about half the glass. Chill until completely set (about 10-15 minutes). In summer time, I would recommend cooling the agar in the refrigerator.
- Repeat layering with vanilla mixture, forming the second layer, wait about 10-15 minutes in between layers.
- Pour the third part of the warm mixture into the blender, add the matcha powder and mix well. Slowly pour matcha mixture into each glass. Chill until completely set and then lightly dust with matcha powder. Enjoy!
You will need 3 small glasses (about 120ml capacity).