For the vegan cream, it's important to ensure that soy lecithin is included so that the coconut fat doesn't separate when the panna cotta cools.

For an even healthier alternative, the same amount of xylitol can be used instead of sugar.

Mix coconut milk and vegan cream in a pot.

Slowly sift in agar-agar and stir.

Stir in vanilla, orange zest, and salt.

Bring everything to a slow simmer.

Mix in sugar.

Let it simmer for 5 minutes.

Portion and let cool at room temperature for 10 to 20 minutes.

Leave in the fridge overnight.

The panna cotta decoration is not included in the recipe ingredients. I recommend a sea buckthorn mirror.

Stir 100ml sea buckthorn juice with 1/4 teaspoon agar-agar while cold.

Slowly heat and let simmer for 5 minutes.

Pour into a squeeze bottle and let cool briefly at room temperature, but do not let it gel!

Decorate as desired.

Additionally, homemade blueberry sorbet, for example, pairs perfectly with it!