Matcha Red Beet Jasmine Infused Panna Cotta

1. Infuse and Prep the Red Beet Layer — In a small saucepan, combine the coconut milk and Suncore Foods® Jasmine Flowers. Bring to a gentle simmer over medium-low heat for 5 minutes to release the floral aroma. Remove from heat, strain out the flowers, and pour the liquid back into the saucepan. Whisk in the maple syrup, Suncore Foods® Red Beet Powder, and agar agar powder until completely smooth. 
2. Activate the Agar Agar (Red Beet Layer) — Place the saucepan back on the stove over medium heat. Bring the mixture to a full boil, stirring constantly. Let it boil vigorously for exactly 1 to 2 minutes—agar agar must reach a boil to activate its setting properties. Remove from heat and carefully pour the mixture evenly into 4 dessert glasses. Place the glasses in the refrigerator for about 20–30 minutes until the top surface feels firm to the touch.
3. Prep and Activate the Matcha Layer — While the first layer sets, combine all the ingredients for the matcha layer (except the vanilla) in a clean saucepan. Whisk vigorously until the Suncore Foods® Midori Jade Matcha Powder and agar agar are fully dissolved with no lumps. Bring the mixture to a full boil over medium heat, stirring constantly. Allow it to boil for 1 to 2 minutes to activate the agar agar. Remove from heat and stir in the vanilla extract. Let the mixture cool slightly for 3–5 minutes so it doesn't melt the bottom layer.
4. Layer and Final Chill — Take the glasses out of the fridge. Gently pour the matcha mixture over the back of a spoon onto the set red beet layer to avoid breaking it. Return the glasses to the refrigerator for at least 1 to 2 hours until completely chilled and set. Garnish with a few loose Suncore Foods® Jasmine Flowers before serving!