Matcha Panna Cotta Notta Recipe

Matcha Panna Cotta Notta


  • 2 Cups Unsweetened Almond Milk
  • 1/2 Tsp Vanilla Extract
  • 4 Tsp Agar Agar Powder
  • 3 Tbls Matcha
  • 1/4 Cup Coconut Oil
  • 1/8 Cup Agave Nectar

How to make Matcha Panna Cotta Notta

In a saucepan add almond milk and agar agar.  Let sit for 5 minutes so that agar agar can soften.

In a medium bowl add matcha, coconut oil and agave nectar - stir to combine thoroughly and set aside.

Bring almond milk, agar agar and vanilla to a simmer then reduce heat and cook for 8 minutes.  Add matcha mixture and stir to combine for 30 seconds.  Remove from heat.

Pour into 4 ramekins or glasses.  (Use ramekins if you plan to turn out onto plates.  Use glasses if you plan to serve panna cotta's in their own containers.)

Refrigerate for at least 2 hours.

To release panna cotta's from ramekins - run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds.  Put plate on top of ramekin and turn over to release panna cotta from ramekin.

Plate with melted sorbet or pureed fruit.

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