For the recipe Green Tea Vegetarian Panna Cotta
|1||Dr. Oetker Vege-Gel Sachet|
|250 ml||Coconut Milk (9 fl.oz)|
|50 g||Caster Sugar (2 oz)|
|Flaked Coconut , fresh berries and mint to serve|
|2 g||Powdered Green Tea|
Pour 200ml (7 fl.oz) cold water into a bowl then stir in the Vege-Gel powder and set aside.
Put the Matcha Powder in a small heatproof dish and add 30ml (2tbsp) very hot water. Stir until well blended, and set aside.
Pour the coconut milk into a saucepan and add the sugar. Heat gently, stirring, until dissolved.
Stir the Vege-Gel liquid into the saucepan and bring to boiling point, stirring occasionally. Remove from the heat and stir in the Matcha liquid. Strain through a sieve into a heatproof jug and leave to cool for 20-30 minutes. Note: Vege-Gel sets quite quickly once the mixture begins to cool, so avoid leaving it too long.
Stir the coconut and Matcha liquid well, then pour through a sieve again into 4 x 125ml (4 ½ fl.oz) dariole moulds, jelly moulds or ramekin dishes – this will strain off any skin that forms on the mixture. Leave to cool completely then chill for at least 2 hours until set.
To serve, dip the moulds in very hot water for a few seconds to loosen the panna cottas and invert on to serving plates. Serve with flaked coconut, mint and fresh berries.
1 portion = 78g
For an alternative flavour, try almond milk and add 5ml (1 tsp) Dr. Oetker Moroccan Almond Extract. For a rich and indulgent, non vegan version, you may prefer to use double cream.
|Per serving||Per 100g/ ml|