Ginger and Turmeric Protein Panna Cotta

Serves 3

  • 200ml coconut milk
  • 3/4 tablespoon powdered gelatine (we use Great Lakes)
  • 1/2 teaspoon freshly grated turmeric
  • 3/4 teaspoon freshly grated ginger
  • pinch of black pepper
  • 25g of your chosen MACACHA blend (we used Peace for ours)
  1. Place the coconut milk in a small saucepan, begin to heat gently and add your fresh spices. Bring to just below a boil so the surface shimmers then turn the heat off and leave to infuse for 10 minutes.
  2. Take 3 silicon moulds or ramekins (lightly grease the ramekins with coconut oil if using) and arrange on a flat surface that you can transfer them to the fridge on.
  3. Once the coconut milk is a gorgeous golden colour turn the heat back on and bring back to that shimmering stage again, add the pepper and sprinkle over the gelatine, whisking well until fully dissolved. Add your MACACHA and whisk well once more until fully incorporated. Spoon into your moulds and pop in the fridge to set for 4-6 hours.
  4. They should easily turn out onto a plate, or if they are slightly resistant simply place them in some warm water for 30 seconds or so to loosen. Serve garnished with extra fresh fruit if you like.