Inspired living

Matcha Panna Cotta with Raspberry Ice Recipe

Gluten-free Matcha Panna Cotta with Raspberry Ice Recipe

Credit: Georgia Harding

A beautiful, delicious and nourishing dessert, this Matcha Panna Cotta with Raspberry Ices is really easy to make and a dessert you’ll love to share with someone special.

Serves: 2



  • Raspberry Ice
  • 1 cup raspberries, fresh or frozen (defrosted)
  • ⅓ cup water
  • 2 tbsp rice-malt syrup or maple syrup
  • 1 tbsp lime juice

  • Matcha Yoghurt Panna Cotta
  • 270mL tin full-fat coconut milk or regular pouring cream
  • 1 tsp vanilla essence
  • 2 tbsp rice-malt syrup or maple syrup
  • 2 tsp good-quality matcha powder
  • 2 tsp gelatin powder (preferably grass-fed or organic)
  • 1 cup coconut yoghurt or full-fat natural or Greek yoghurt
  • Mint leaves, to serve
  • ¼ cup pistachio nuts, to serve (optional)
  1. In powerful food processor or blender, puree raspberry ice ingredients.
  2. Line small tray with baking paper and pour puree (through sieve to remove seeds) into lined tin.
  3. Freeze until solid (you can make this ahead).
  4. Place coconut milk or cream into medium-sized pot over low heat.
  5. Add vanilla, sweetener and matcha and stir well until mixture just starts to warm (it needs to be only lukewarm, so don’t overheat).
  6. Sprinkle over gelatin, let sit for 1 min, then whisk in.
  7. Add mixture and yoghurt to blender and mix at medium speed to ensure it’s super smooth.
  8. Taste mixture to ensure it’s sweet enough. I personally love this unsweetened, but if you feel you need more sweetness, add more rice-malt or maple syrup and blend to combine.
  9. Divide mixture between 2 large ramekins. Place in fridge for 1 hour (or more) to set.


Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.