Matcha Panna Cotta with Hibiscus Gelée + Stovetop Black Sesame Granola
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Ingredients
  1. For the panna cotta
  2. 1/2 cup coconut milk (full fat or light)
  3. 1/2 teaspoon gelatin
  4. 1/4 cup greek yogurt
  5. 1 teaspoon culinary-grade matcha
  6. 1 tablespoon honey
  7. For the hibiscus gelée
  8. 1/2 cup water
  9. 2 tablespoons dried hibiscus flowers
  10. 1/2 teaspoon gelatin
  11. 1 tablespoon granulated sugar
  12. For the stovetop granola
  13. 1 cup old-fashioned oats
  14. 1/2 cup chopped macadamia nuts
  15. Pinch of salt
  16. 1/4 cup unsweetened coconut flakes
  17. 2 teaspoons black sesame seeds
  18. 2 teaspoons coconut oil
  19. 2 tablespoons honey
  20. 1 tablespoon brown sugar
Instructions
  1. For the panna cotta
  2. Add 1/4 cup of the coconut milk to a small saucepan and sprinkle the gelatin over the top. Let sit for 5 minutes.
  3. Heat the mixture over medium-low heat until the gelatin is fully dissolved. Add in the honey and stir until well combined.
  4. In a separate bowl, dissolve the matcha with about half of the warm coconut milk mixture, whisking until frothy and there are no chunks of tea. Strain the mixture back into the saucepan, then add the remaining coconut milk and greek yogurt.
  5. Whisk until well combined then transfer to your serving dishes. Place in the refrigerator to chill for at least 2 hours before adding the hibiscus gelee.
  6. For the hibiscus gelée
  7. In a small saucepan, combine the water and hibiscus flowers. Bring to a boil the remove from the heat and let steep for 20 minutes to form a hibiscus tea.
  8. Strain out the flowers and chill the tea in the refrigerator until cool.
  9. Once cool, sprinkle the gelatin over the top of the liquid and let sit for 10 minutes. Once the surface of the tea begins to solidify and looks wrinkly, place the mixture on the stove over low heat, and cook until the gelatin is dissolved, then add the sugar and cook again until dissolved.
  10. Remove from the heat and let cool for 5 minutes, then divide over the set matcha panna cotta. Place back in the refrigerator and chill until set.
  11. For the stovetop granola
  12. In a large, shallow skillet, combine the oats, macadamia nuts and salt. Cook over medium-low heat until for about 5 minutes until the oats start to become fragrant. Add in the black sesame seeds and coconut and cook for another 2 -3 minute, stirring frequently so that the coconut does not burn.
  13. Remove from heat and create a small well in the middle of the oats. Add the coconut oil to the well and let it melt, then add the honey and brown sugar.
  14. Place back over heat and gradually stir the oat mixture into the liquids until everything is well mixed. Cook over low heat for another minute, then transfer to a parchment lined baking sheet to cool.
  15. Once cool, store clusters in an airtight container for up to two weeks.
Notes
  1. Spoon granola over the set panna cotta and serve chilled for breakfast or a light dessert.
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