Vegan Coconut Panna Cotta
6 Views
3 months ago
6 Views
3 months ago
6 Views
3 months ago
Roland
@roland
This recipe is automatically translated for you.
Vegan Coconut Panna Cotta. After many attempts, I've succeeded: the best coconut panna cotta in the world. I've carefully improved this recipe over several weeks with many attempts. Let you and your loved ones taste this delicacy.
Information
Overview
Difficulty
Spiciness
Time
Preparation
Cooking
Tags
Ingredients
Servings
5
- Coconut milk (creamy stirred)
400 milliliters
- vegan cream (with soy lecithin)
200 milliliters
- Coconut cream
50 grams
- Refined Sugar
60 grams
- Agar-Agar
1 teaspoon
- Vanilla
- Orange Zest
- Salt
1 pinch
Instructions
About the ingredients
For the vegan cream, it is important to make sure that it contains soy lecithin so that the coconut fat does not settle when the panna cotta cools.
For an even healthier alternative, the same amount of xylitol can be used instead of sugar.
Preparation
Mix coconut milk and vegan cream in a saucepan.
Slowly sift in the agar-agar and stir in.
Stir in vanilla, orange zest and salt.
Bring everything to a simmer slowly.
Mix in the sugar.
Simmer for 5 minutes.
Portion and let cool at room temperature for 10 to 20 minutes.
Leave in the refrigerator overnight.
Decoration
The decoration of the panna cotta is not included in the recipe ingredients. I recommend a sea buckthorn mirror.
Mix 100ml of sea buckthorn juice with 1/4 teaspoon of agar-agar cold.
Heat slowly and simmer for 5 minutes.
Fill into a squeeze bottle and let cool briefly at room temperature, but do not let it gel!
Decorate as you wish.
In addition, homemade blueberry sorbet, for example, goes perfectly with it!