IngredientsFilling400ml plant based cream (I used Oatly oat cream) 400ml plant based milk (I used rude health coconut) 2 tbsp maple syrup 1 tbsp agar agar powder 1 vanilla pod 4 tsp white dragon matcha powder Squeeze lemon Pinch sea salt
Grilled sweet pineapple & Fresh mango1/2 Large pineapple (Cut into 1cm cubes) 2 tbsp fresh orange juice juice 1 lime 1 tbsp coconut sugar 1 tbsp maple syrup 1/2 tbsp coconut oil 1 Ripe mango (chopped into small cubes) |
MethodFor the Matcha panna cotta, mix all ingredients except the Matcha into a pan and allow to sit for ten minutes. Bring the liquid to a boil and then take it to a simmer for a further 7-10 minutes Remove from heat and allow to slightly cool then transfer to your serving glasses and place in the fridge to set For the grilled pineapple, mix all the ingredients in a bowl and allow 30 minutes for the pineapple marinade then place under the grill for 10-15 minutes or until slightly charred Allow to cool then garnish the dessert and finish with fresh mango cubes |
