19 Aug Matcha Panna Cotta with Hibiscus Gelée + Stovetop Black Sesame Granola
Eff the Oven August is BAAAAACK! Juuuust a couple of weeks late. Sorry, team. I mean, technically last week’s Habanero Blueberry Jam is “no-bake” buuut, yeah. I’m late. Like, waaaaay late. As you may have noticed, things have been a little slow moving around here lately and, while I hate feeling behind schedule, life just hasn’t allowed for me to spend as much time in bloggyland as I’d like. One un-purchased home ($$$$, tooooo much of it) and a rejected opportunity to be on the Food Network later (yep, I’ll share many, many words about that one eventually), here we are, kicking off Eff the Oven August two-ish weeks into the month.
Mah bad. You guys still like ice cream recipes in September, right?
For those of you who aren’t familiar, Eff the Oven August is a series that I kicked off last summer in which, you guessed it, I vow to blog about only no-bake recipes for the entire month of August. Yep, in the name of maintaining my sanity (and saving our electric bill), this month, for the whole month (or at least what’s left of it), I’m turning off the oven. Simply put, it’s just too damn hot around here to bake.
Since I’m two weeks behind (UGH), here are three of my favorite recipes from last year’s no-bake party:
Lemon-Ginger Quinoa Pudding with Plum Conserve — seriously, so unexpected (quinoa for dessert!) and delicious!
Coconut & Cocoa Nib Sorbet — supah foods in dessert! High five!
Herbed Fig & Goat Cheese Popsicles — makes me want to go back in time and give my August 2014 a big ol’ bear hug! <3 ++ figs are so hawt right now! <3
Okay. Now that we’ve taken a little trip down memory lane, on to today’s showstopper!
A couple months ago I found myself packing up and heading to New York City for a work trip. It was my first time in the Big Apple in almost a decade (I know, I need to get out more) so while it was quick, I was determined to accomplish a little bakery tourism while there. On the morning of my meeting, I peeled myself out of bed just a teensy bit early (no easy feat after an evening spent feasting on Greek food [and wine]), and made the 5-block trek to Bibble & Sip, a modern little bakery & coffee shop in Midtown (I think?) that serves up a gaggle of tea-inspired baked goods and lattes with a cute alpaca logo to boot.
My good friend, Yelp, told me that I needed to try their breakfast panna cotta, and breakfast panna cotta, I did. This recipe is inspired by the jasmine matcha panna cotta that I had that morning, more than worth the 30 minutes of missed sleep, and so memorable that, until now, I’ve been staving off a craving for a homemade repeat.
The base eliminates panna cotta’s typical heavy cream and instead features a combination of greek yogurt and coconut milk, whisked with a healthy dose of matcha powder, sweetened with a touch of wildflower honey, and chilled until set and creamy. It’s a solid combination on its own, the perfect way to shake up your typical weekday yogurt breakfast (not to mention a cinch to prep the night before), but I couldn’t resist building upon it’s subtly grassy flavor with another one of favorite tea-inspired flavors — hibiscus.
To the top of the panna cotta, I added a delicate layer of hibiscus gelée that provides a lovely compliment to the earthy notes of the matcha — slightly sweet and tart, its jewel tone hue and bright tang add a herbal, lemony punch. And finally, since texture is of the utmost importance, a healthy dose of crunch is added via a lightly sweet and nutty stovetop granola, studded with velvety macadamia nuts and toasty little black sesame seeds. Each component is independently delicious, but when combined they marry into a most perfect indulgent and satisfying breakfast, or even a light, summery dessert. Enjoy!
A Few Notes About This Recipe:
Matcha is a powder made from ground green tea leaves. It can be fairly expensive, but in my opinion, completely worth the splurge. For a more economical version of this panna cotta, steep 2-3 bags of green tea in the warm coconut milk & gelatin mixture before adding the honey & greek yogurt.
For the hibiscus gelée, make sure to bloom and melt the gelatin in the hibiscus tea before adding in the sugar. On my first try, I made a hibiscus simple syrup before adding the gelatin and the gelée did not fully set.
- 1/2 cup coconut milk (full fat or light)
- 1/2 teaspoon gelatin
- 1/4 cup greek yogurt
- 1 teaspoon culinary-grade matcha
- 1 tablespoon honey
- 1/2 cup water
- 2 tablespoons dried hibiscus flowers
- 1/2 teaspoon gelatin
- 1 tablespoon granulated sugar
- 1 cup old-fashioned oats
- 1/2 cup chopped macadamia nuts
- pinch of salt
- 1/4 cup unsweetened coconut flakes
- 2 teaspoons black sesame seeds
- 2 teaspoons coconut oil
- 2 tablespoons honey
- 1 tablespoon brown sugar
- Add 1/4 cup of the coconut milk to a small saucepan and sprinkle the gelatin over the top. Let sit for 5 minutes.
- Heat the mixture over medium-low heat until the gelatin is fully dissolved. Add in the honey and stir until well combined.
- In a separate bowl, dissolve the matcha with about half of the warm coconut milk mixture, whisking until frothy and there are no chunks of tea. Strain the mixture back into the saucepan, then add the remaining coconut milk and greek yogurt.
- Whisk until well combined then transfer to your serving dishes. Place in the refrigerator to chill for at least 2 hours before adding the hibiscus gelee.
- In a small saucepan, combine the water and hibiscus flowers. Bring to a boil the remove from the heat and let steep for 20 minutes to form a hibiscus tea.
- Strain out the flowers and chill the tea in the refrigerator until cool.
- Once cool, sprinkle the gelatin over the top of the liquid and let sit for 10 minutes. Once the surface of the tea begins to solidify and looks wrinkly, place the mixture on the stove over low heat, and cook until the gelatin is dissolved, then add the sugar and cook again until dissolved.
- Remove from the heat and let cool for 5 minutes, then divide over the set matcha panna cotta. Place back in the refrigerator and chill until set.
- In a large, shallow skillet, combine the oats, macadamia nuts and salt. Cook over medium-low heat until for about 5 minutes until the oats start to become fragrant. Add in the black sesame seeds and coconut and cook for another 2 -3 minute, stirring frequently so that the coconut does not burn.
- Remove from heat and create a small well in the middle of the oats. Add the coconut oil to the well and let it melt, then add the honey and brown sugar.
- Place back over heat and gradually stir the oat mixture into the liquids until everything is well mixed. Cook over low heat for another minute, then transfer to a parchment lined baking sheet to cool.
- Once cool, store clusters in an airtight container for up to two weeks.
- Spoon granola over the set panna cotta and serve chilled for breakfast or a light dessert.