Matcha panna cotta, raspberry coulis
No oven, set with agar — the seaweed of Japanese desserts. Green below, red on top.
Ingredients
- 400 ml whipping cream — or coconut milk
- 4 g matcha
- 40 g honey
- 2 g agar
- 150 g raspberries
- 1 tbsp honey
Method
- Dissolve the matcha in a little warm cream, with no lumps.
- Bring the rest of the cream, the honey and the agar to the boil for 1 minute, stirring. Off the heat, add the matcha.
- Pour into 4 glasses and leave to set for 3 hours in the fridge.
- Blend the raspberries with the honey, strain, and pour this coulis over the panna cottas.