Matcha Panna Cotta With Tropical Fruit Salad

Transfer 3 tablespoons of the coconut milk into a medium heatproof bowl. Scatter the setting agent over the surface of the milk and whisk it in well, then leave to rest for 5 minutes. Meanwhile, heat the remaining coconut milk in a small, heavy-based saucepan over a low heat until it is hot, but not boiling.

When the coconut milk is hot, remove it from the heat and pour it over the setting agent mixture, whisking well to ensure that all the powder has dissolved. Whisk in the sugar and matcha powder until completely combined.

Rub the insides of four 150ml ramekins with a piece of kitchen paper dipped in the sunflower oil. Divide the coconut mixture among the ramekins and allow the mixture to cool before transferring to the fridge for at least 4-6 hours, until set.

To make the fruit salad, cut the passion fruit in half and scrape the seeds out into a bowl. Mix the diced fruit with the passion fruit seeds and set aside.

To serve the panna cottas, fill a bowl with hot water and carefully dip the outside of each ramekin briefly into the water to loosen the panna cotta, being careful not to allow the water to drip onto the set cream. Run a small knife around the edge of the panna cotta and turn out onto individual serving plates. Serve with the fruit salad.