Matcha Panna Cotta
This protein-rich matcha panna cotta is smooth, super easy to make, and packed with 9 grams of protein per serving. The matcha flavor goes well with creamy soy milk and tangy Greek yogurt. Enjoy with a little whipped cream and extra matcha powder!
Equipment
- Small bowl
- Large bowl
- medium saucepan
- glass containers / ramekins
Ingredients
For the matcha panna cotta
- 1 envelope Knox gelatin powder 8g
- 3 tablespoons water
- 2 cups Silk soy milk ULTRA 475ml
- 1 cup fat-free Greek yogurt 285g
- 1 tablespoon matcha powder
- ½ cup granulated sugar 100g
- 2 teaspoons vanilla extract
For the decoration (optional)
- ½ cup heavy whipping cream 120g
- 2-3 tablespoons powdered sugar
- some matcha powder
Instructions
For the matcha panna cotta
- Place gelatin in a small bowl and sprinkle water over gelatin. Stir and set aside.
- In a large bowl, stir together Greek yogurt, matcha powder, and 1 cup of Silk soy milk ULTRA until smooth. Set aside.
- In a medium saucepan, heat the remaining 1 cup of Silk soy milk ULTRA and sugar over medium heat until it begins to simmer and sugar is dissolved. Do not let it come to a boil.
- Remove from heat and stir in gelatin mixture. Whisk until gelatin dissolves.
- Combine the yogurt mixture and the heated soy milk mixture together until creamy. Add vanilla extract and mix.
- Pour the mixture into containers of your choice. Cover them and place in refrigerator for 4-5 hours or until set.
For the decoration (optional)
- Whip heavy whipping cream and powdered sugar and pipe it on top of the panna cotta.
- Dust each container with matcha powder.