Ingredients for about 4 people:
For the panna cotta:
about 400 ml coconut milk
1 teaspoon agar-agar powder
1 pinch of whole sea salt
1/4 l soya cream
about 2 tablespoons agave syrup
For the topping:
about 200 g berries, e.g. strawberries, redcurrants or raspberries
1 tablespoon whole cane sugar
1/4 teaspoon agar-agar powder
In additon:
a few fresh mint leaves
Method:
1. For the panna cotta, mix the coconut milk with the agar-agar powder in a saucepan.
2. Add a pinch of whole sea salt and bring to the boil, stirring continuously, for about 4 minutes.
3. Leave to cool slightly. Then stir in the soya cream and agave syrup.
4. Wash and trim the berries, then lightly mash them with a fork. Mix with 1 tablespoon of whole cane sugar and the ground vanilla, then divide between small glasses.
5. Spoon the panna cotta over the fruit and chill for a few hours
6. Garnish with a little fresh mint, if desired.
My tips:
- When using agar-agar powder to set the mixture, you should always bring it to the boil for a few minutes whilst stirring. It only sets as it cools. So, it’s very easy to set the mixture with agar-agar.
Product description:
Berries are summery vitamin powerhouses. It’s best to store berries in a cool, dark place. Remove the calyxes, petals and stalks just before eating and rinse the berries gently under running water.
