Matcha & Apricot Panna Cotta
Vegetarian
Gluten-free
Summer is also apricot season, so let's make the most of it in this Panna Cotta recipe. Unsurprisingly, this fruit pairs perfectly with our matcha l’Authentique.
This dessert is soft, creamy and fragrant, and brings together everything we love in a recipe👌🏼
Ingredients
- 25 cl plant-based single cream (for cooking)
- 20 g sugar
- 75 g white chocolate
- 1 level tsp agar-agar powder
- 2 tsp matcha Le Pâtissier
- 2 apricots
- 1 tsp lemon juice
- 1 tsp vanilla sugar
Method
- In a small saucepan, pour in the cream and the sugar.
- Heat gently for a few minutes, stirring constantly so the cream does not catch.
- Off the heat, add the white chocolate and whisk until it melts and everything is smooth.
- Dissolve the agar-agar in 15 ml of cold water, add it to the saucepan and stir.
- Over a low heat, bring to the boil for 1 to 2 minutes, stirring constantly, then remove from the heat.
- In a small bowl, mix the matcha with 30 to 45 ml of hot water using your chasen and add it to the saucepan.
- Whisk one last time before pouring into small pots.
- Let cool slightly, then chill in the fridge for several hours.
- Cut the apricots into small pieces, put them in a bowl, add the lemon juice and vanilla sugar, and mix.
- Once the panna cotta has set, add the apricots and enjoy!
Recipe notes
💡Note: this dessert keeps for several days in the fridge.
