Mulberry Matcha (Mulberry Leaf Powder) is used instead of normal green tea matcha. Mulberry Matcha does not contain caffeine and this panna cotta is a great after-dinner dessert.
It has very soft and creamy texture and melts in your mouth.
4g Agar Powder
1 teaspoon Potato Starch
500ml Soy Milk
2 Tablespoons Carwari Organic Yuzu Spread (Not include topping amount)
1 Tablespoon Carwari Organic Agave Nectar Light
A pinch of sea salt
Place Mulberry Matcha, agar powder and potato starch in a small bowl and mix and combine.
Pour soy milk into a sauce pan and start heat up with low-medium heat. Add the powder mixture and stir until the powder mixture is dissolved.
Keep stirring and add Yuzu spread, Agave Nectar and salt. Do not let the mixture to boil but cook with stirring for a few minutes or so until the agar powder dissolved and the consistent of mixture becomes thicker and creamy.
Remove from the heat and divide the mixture amongst 4 ramekins and let it cool at room temperature for 30 minutes or so then in the fridge for 1-2 hours.
Just before serving, take out the panna cotta from the fridge and take out from the ramekin to each serving plate.