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 Mix n Matcha
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