METHOD

Panna Cotta 

1. Place the gelatin in a small bowl and combine with two tablespoons of water. Stir and leave to sit. The mixture will become thick.
2. In a small saucepan, add the almond milk and coconut cream and heat over a low to medium heat until warm to touch. Stir in the sweetener and matcha, whisking until no lumps remain.
3. Stir in the gelatin and whisk to combine. You want to make sure the mixture does not contain any lumps.
4. Pour into four prepared jars or glasses and place in the fridge for four hours or overnight to set.

Black Sesame Cookies

• 1. To make the cookies, preheat the oven to 160℃ and line a baking tray with baking paper.
  2. In a large bowl and using a wooden spoon. You may wish to use your hands if it is not combining properly.
  3. Using your hands, carefully shape into 12 balls. Flatten to a cookie shape in your hands. Line up on the baking tray.
  4. Bake in the oven for 15 minutes. Leave to cool completely before handling. When ready to serve, simply crumble the cookies over the panna cottas. Top with extra sesame seeds if desired. 

Notes

• • You want a good quality gelatin - I use Gelpro
  • Zen Wonders Organic Culinary Matcha is what I use
  • Make sure you use Ayam brand coconut milk for the best results. 
  • I use liquid stevia to keep it sugar-free, but maple syrup works too. Start with one tablespoon and only add more as needed. I use this brand of stevia
  • Both the panna cottas and the cookies can be made the day before, just assemble as you serve. 
  • Love panna cotta but don’t want matcha? Here’s a recipe for a vanilla and berry version.