WHITE DRAGON MATCHA, VEGAN PANNA COTTA, GRILLED SWEET PINEAPPLE AND FRESH MANGO

 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