An Italian classic reinterpreted. This Matcha Panna Cotta will make you wish autumn and winter stay forever. 

In order to prepare the panna cotta, sift KISSA Matcha Beauty into a bowl. Add the water and froth with a bamboo whisk. Scrape the vanilla pulp from the pod (both the pulp and the pod will be used later).

Heat the rice milk, sugar, agar-agar, vanilla pulp and pod in a small pot and leave to boil for 2 minutes. Stir in the coconut milk and the Matcha essence. Remove the vanilla pod and divide the Matcha cream between glasses or china cups. Chill for about 6 hours until set.

Heat the sugar and water in a pot until the sugar dissolves. Add cinnamon and cardamom and simmer gently until the syrup forms small bubbles. Remove from the heat and leave to cool slightly. Peel the citrus fruits (optional), cut them into wafer-thin slices and add the slices to the warm syrup.

Turn out the panna cotta onto plates, add the citrus fruits and some syrup and serve.