You don't have javascript enabled! Please download Google Chrome! MATCHA PANNA COTTA WITH PEANUT & BLACK SESAME BRITTLE - The Wholehearted Cook


Dani VennPlant Based Vegan, Sweet Treats

In case you haven’t noticed yet, the world has gone matcha crazy. If you think that’s a reference to Donald Trump’s ridiculous reign in the United States, think again (although, yes, that shit’s cray). I’m talking about the green gold that is matcha powder, green tea leaves that have been ground down to produce a novel product, and an antioxidant boost, that seems to be taking over the world. Just this week in Melbourne Matcha Mylkbar has opened spruking an entire vegan menu which even includes vegan eggs (which are currently breaking the internet!) Cool right? Matcha can be served in innumerable ways and if your Instagram feed is anything to go by you may have noticed that matcha can be served just like tea or coffee or in all matter of smoothie bowls, raw cakes, cookies, pancakes, waffles, ice cream…. you get my drift. I love it when a trend takes off like this and just goes bananas. So the hell with it, I thought I’d get on board too.

This recipe is a kind-of panna cotta as it’s definitely different to the traditional cream and gelatine version, perhaps not as delicate? My recipe is vegan and is made by combining coconut cream and natural plant based agar-agar, which is actually derived from seaweed and works in a similar way to gelatine however it needs to be boiled first and like gelatine, can be rubbery if you use too much.

I always think it’s nice to pair contrasting textures when cooking, especially when making desserts, so I’ve made a crunchy and sticky peanut and black sesame brittle made from rice malt syrup and coconut milk. Seriously this stuff is the bomb, the flavour combo of green tea (matcha), peanut and black sesame goes off. I hope you enjoy this dessert that is a little bit different, albeit a little bit crazy.

PS: As always, thanks Iron Chef Shellie for your beautiful photography and for bringing a touch of Gorman homeware love to this shoot! Dreamy.


Recipe can make about 6 panna cottas, depending on the size of your dariole mould or glass


Matcha Panna Cotta 

2 cups (500ml) of coconut cream or milk

1 cup pure almond milk

½ teaspoon agar agar powder

1 vanilla bean, seeds scraped

1/4 cup  rice malt syrup or 2 tablespoon maple syrup (more or less depending on how sweet you’d like it)

5g / 1 teaspoon matcha powder (taste and colour might vary between brands, I used Matcha Maiden for this recipe)

Peanut Brittle

¾ cup rice malt syrup

¼ cup coconut milk

1 cup roasted, unsalted peanuts

¼ cup black sesame seeds, toasted

½ teaspoon salt flakes


To make the panna cottas, place coconut cream into a saucepan on gentle heat and allow to gently melt

Combine agar agar powder and about ¼ cup of water in a small bowl and mix well to combine. It might be thick but that’s ok.

Add in almond milk, vanilla beans and agar agar mixture to warm coconut milk whisk well then bring mixture to the boil then simmer for 5 minutes.

Turn off heat and stir through rice malt or maple syrup and matcha powder. Taste mixture, if you’d prefer it sweeter add a little more syrup, if you’d like the mixture to be greener then add more matcha powder.

Divide mixture between individual serving glasses or dariole moulds. These moulds do not have to be greased first. Pop into the fridge to firm up, although they will still firm up at room temperature but I prefer the panna cottas to be served chilled.

To make the brittle, add rice malt syrup and coconut milk into a saucepan, bring to the boil and stir well.

Allow mixture to bubble away until it becomes a dark golden colour and thickens up. To test if it’s ready you could remove a teaspoon and place on a cold plate and if it goes hard quickly it’s ready.

Turn off heat and working quickly add in peanuts and sesame seeds and stir well to combine then pour mixture onto baking tray lined with baking paper. Brittle should firm up quite quickly, once it has cooled you can cut into chunks.

Serve peanut brittle in chunks or even crushed into a praline with matcha panna cotta

Dani Venn


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