Journal — matcha

I have been experimenting with my plant based panna cotta desserts over the last couple of years. I'm always playing around with the flavours.  I especially love my raspberry and rose panna cotta and there is nothing nicer than finishing a dinner and refreshing your palate with a zesty lemon and pearl version of this dessert!  This time I chose to make a beautiful, delicate Asian themed dessert to pair with my homemade vegetable panang curry and I thought what better ingredient for this pairing than Sun Potion's White Dragon Matcha powder along with two of the most well known Asian fruits. The Mango!  You can also make this into a breakfast version with slightly less natural sugar content and using homemade coconut kefir or coconut yogurt instead of the cream!  Serve Est. 8 Dish Type. Dessert  VG. GF  Ingredients   Filling    400ml plant based cream (I used Oatly oat cream) 400ml plant based milk (I used rude health coconut) 2 tbsp maple syrup  1 tbsp agar agar powder  1 vanilla pod  4 tsp white dragon matcha powder  Squeeze lemon  Pinch sea salt     Grilled sweet pineapple & Fresh mango    1/2 Large pineapple (Cut into 1cm cubes) 2 tbsp fresh orange juice  juice 1 lime  1 tbsp coconut sugar  1 tbsp maple syrup  1/2 tbsp coconut oil  1 Ripe mango (chopped into small cubes)      Method For the Matcha panna cotta, mix all ingredients except the Matcha into a pan and allow to sit for ten minutes.  Bring the liquid to a boil and then take it to a simmer for a further 7-10 minutes  Remove from heat and allow to slightly cool then transfer to your serving glasses and place in the fridge to set For the grilled pineapple, mix all the ingredients in a bowl and allow 30 minutes for the pineapple marinade then place under the grill for 10-15 minutes or until slightly charred Allow to cool then garnish the dessert and finish with fresh mango cubes