Blue Matcha Panna Cotta

                                             

                                 Blue Matcha Panna Cotta 

Blue Matcha Panna Cotta... A beautiful blue take on the classic panna cotta, one with #nogelatine, yet dessert that is creamy and delicious.

This 5 ingredient recipe takes just a few minutes to come together, and the longest wait is for it to set. While nothing can beat the wobble and indulgence of the classic Italian panna cotta, the simple cooked cream set with gelatine, this vegetarian version might not have the quintessential 'wobble' but it tastes divine.

The vegan coconut panna cotta I shared 2 days ago led to several requests for a version using cream instead of coconut milk. I decided to give it a shot and along the way I met some blue matcha on my counter. As always, one thing led to another and so you have a creamy indulgent blue matcha panna cotta. While the blue butterfly pea flower powder doesn't have a very distinct taste, yet for some reason, the beautiful natural blue just makes dessert taste better! Do you get what I mean?

Of course, the panna cotta will look really pretty with green matcha tea powder too, else just skip the tea powder and flavour it as you like. Think vanilla bean, lime, coffee, lavender, whatever catches your fancy! But the blue though, colour after my heart!

Serves 4
500ml Amul Fresh cream / 20% fat cream
60g castor sugar
40g white chocolate, melted or chopped
2.5 tsp agar agar
2 tsp blue matcha powder

Place all the ingredients in a heavy bottom saucepan, stir to mix, then simmer over low heat for 3-5 minutes until smooth.
Strain and pour into molds. Plastic/silicon molds work best here, though you can even set these in pudding bowls.
Leave to set overnight.
Note : The recipe can be easily halved.