Imagine a quiet afternoon where the aroma of freshly brewed matcha fills your kitchen, mingling with the sweet scent of coconut. This is the moment I decided to elevate the classic panna cotta into a modern, tropical delight using my trusty sous-vide precision cooker. The result? A silky, creamy dessert that dances on your tongue, topped with a vibrant passion fruit gelée.
### Ingredients
**For the Matcha Coconut Panna Cotta:**
– 1 cup coconut milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 tablespoon matcha green tea powder
– 2 teaspoons gelatin powder
– 2 tablespoons cold water
**For the Passion Fruit Gelée:**
– 1 cup passion fruit juice (fresh or bottled)
– 1/4 cup granulated sugar
– 1 teaspoon gelatin powder
– 2 tablespoons cold water
### Instructions
Prepare the matcha coconut panna cotta
Start by blooming the gelatin. In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for about 5-10 minutes until it becomes sponge-like.
In a medium saucepan over low heat, combine the coconut milk, heavy cream, sugar, vanilla extract, and matcha powder. Whisk continuously until the mixture is smooth and the sugar is completely dissolved. Do not let it boil.
Once heated, remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved. This is where the magic happens—the gelatin will create the perfect texture for your panna cotta.
Pour the mixture into individual silicone molds, or ramekins, and seal them with plastic wrap. This is an ideal time to use a sous-vide machine. Preheat it to 176°F (80°C) and carefully place the sealed molds in the water bath. Let them cook for 1 hour.
After an hour, carefully remove the molds from the water bath and let them cool to room temperature. Then, refrigerate them for at least 4 hours or until set.
Prepare the passion fruit gelée
In a small bowl, bloom the gelatin by sprinkling it over 2 tablespoons of cold water. Allow it to sit for 5-10 minutes.
In a small saucepan, combine the passion fruit juice and sugar over low heat. Stir until the sugar is fully dissolved, then remove from heat. Add the bloomed gelatin and stir until completely dissolved.
Let the mixture cool slightly before pouring it evenly over the set panna cotta in the molds. Return the molds to the refrigerator for another 1-2 hours until the gelée is firm.
Serve and enjoy
To serve, gently run a knife along the edges of the panna cotta to loosen it. Invert it onto a plate and gently remove the mold. The panna cotta should slide out effortlessly, showcasing the beautiful passion fruit layer on top.
Garnish with fresh passion fruit seeds, mint leaves, or a sprinkle of toasted coconut for added texture and visual appeal.
Take a moment to appreciate your creation—a dessert that not only looks stunning but also tantalizes the taste buds with its harmonious blend of flavors. Enjoy your Matcha Coconut Panna Cotta with Passion Fruit Gelée!