Matcha Pannacotta

Not only does the matcha provide an antioxidant boost but this pretty dessert combines two unique flavours to provide a subtle sensory experience.

Stewed Tamarillos

Soak four tamarillos in a bowl of boiling water. Carefully remove and peel with a sharp knife. Slice and place in small saucepan with 2 Tablespoons of sugar. Bring to the boil then simmer for approximately 5 minutes. Cool and then spoon onto pannacotta and garnish.

Matcha Pannacotta
Make five large cup portions.

300 ml milk
300 ml coconut cream
70 g pure maple syrup
1 t vanilla paste (or essence)
2 tsp matcha powder dissolved in 2 T boiling water (found at supermarket or health food store)
2 ¼ tsp gelatine powder dissolved in 2 T boiling water

Mix all ingredients and whisk until combined well. Pour into your choice of serving cup or dish and chill for at least three hours. This stores in the fridge ungarnished but covered for up to 2 days.