Strawberry Matcha Panna Cotta

Easy 10-Minute Low Sugar Dessert

Calling all Strawberry Matcha Lovers! If you’ve been swept up in the creamy, dreamy craze of matcha lattes and strawberry everything, you’re going to love this. Our Matcha Panna Cotta is where your obsession meets convenience: it only takes 10 minutes to make. 

Ingredients

• 2 cups (480 ml) heavy cream (or half cream + half unsweetened almond milk for a lighter version) (coconut cream for vegan version)
• 1-2 tsp Natvia Sweetener Canister 350g (adjust to taste)
• 1 tsp vanilla extract
• 4 tsp quality matcha sifted (depends how intense you like it )
• 1 packet (7g) unfavored gelatin (use vegan as an alternative )

Instructions

1. Bloom the gelatin: In a small bowl, add 3 tbsp cold water and sprinkle the gelatin over it. Let it sit for 5 minutes to bloom (absorb and soften).
2. Heat the Cream: In a saucepan over medium heat, add the cream and sweetener. Stir gently and heat until it's warm (do not boil). Add matcha
3. Add Gelatin: Once the cream is warm, add the bloomed gelatin and stir until it dissolves completely (about 1-2 minutes). Remove from heat and stir in vanilla extract.( if using ).
4. Pour into ramekins, silicone moulds, or small glasses. Let cool to room temp, then refrigerate for at least 4 hours (or overnight) until set. (I used silicon cupcake tray but struggles to remove individually).
5. Serve as-is or with sugar-free berry compote Or fresh berries!