Deliciously flavoured, this recipe of Panna cotta coconut and matcha tea flavoured panna is also a light and easy to make dessert.
Ingredients for 6 persons :
4 sheets of gelatin 20 cl liquid cream 50 cl Suzi Wan® light coconut milk 120 g caster sugar 1 teaspoon of tea matcha 30 g coconut shavings 250 g of raspberries 125 g of blueberries Sheets of mint for decoration.
Put the gelatine leaves to be softened in a bowl of cold water.
Bring the cream, coconut milk and sugar to a gentle simmer.
Remove from the heat and stir until completely dissolved with the wrung gelatin and matcha tea.
Leave to cool for a few moments, then mix again and gently pour the panna cotta into 6 verrines.
Put them in the refrigerator for at least 4 hours.
Sprinkle with a few coconut shavings, divide the raspberries and blueberries, decorate with small mint leaves and serve.