Vegan Panna Cotta
a little neutral cooking oil (for the molds)
Ingredients · Servings 4
- 1 vanilla bean
- 500 ml almond milk
- 1 Tbsp Agar-Agar
- 2 tablespoons of sugar
- 1 Tl Vanilleextrakt
- 1 tbsp maple syrup
- some neutral cooking oil
- 100g strawberry
- 1 tsp organic lemon peel
- 1 tbsp lemon juice
- 1 tbsp icing sugar
- some mint leaves
Method · 30 min
- Split the vanilla bean lengthwise and scrape out the seeds. Bring the almond milk, agar-agar, sugar, and vanilla seeds to a boil in a saucepan over medium heat until the sugar has dissolved. Stir occasionally with a whisk.
- Add vanilla extract and maple syrup, taste, sweeten with more maple syrup if needed, and bring to a boil again for about 2 minutes. Then pour the mixture into lightly oiled ramekins or dessert glasses and let cool completely.
- After cooling, refrigerate for at least 2 hours, preferably overnight.
- Place strawberries, grated organic lemon zest, lime juice, and powdered sugar in a tall container and briefly purée with an immersion blender. Taste and sweeten with more powdered sugar if needed. For a smoother sauce, strain it through a sieve.
- Remove the molds from the refrigerator 15 minutes before serving and briefly dip them in hot water. Loosen the panna cotta from the sides of the molds with a sharp knife and unmold onto plates. Serve with strawberry sauce.
strawberries (frozen, thawed)
El El Icing sugar (or maple syrup as a substitute)
a few mint leaves (optional for decoration)
Also, 4 casserole dishes or dessert glasses for unmolding.
For the panna cotta
A special note about agar-agar: When using agar-agar, it is essential that it is brought to a boil once; otherwise, it will not gel. Its gelling power is significantly higher than that of gelatin, so please pay close attention to the manufacturer's instructions on the packaging. For this recipe, you will need at least 1 teaspoon and at most 2 teaspoons.
