Vegan Panna Cotta with Ice Cream and Strawberry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 ml coconut milk
- 150 g oat cream (oat cream cuisine)
- 20 ml maple syrup
- 1 vanilla pod (s)
- 1 lime (s), organic
- 1 teaspoon, leveled agar agar
- 300 g strawberries
- 5 tablespoon sugar
- 2 tablespoon orange juice
- some orange zest
- some water
- 250 g soy yourt (yourt alternative)
- 300 g berries, mixed, frozen
- possibly mint leaves
Print Recipe
Pin Recipe Instructions
- For the panna cotta, put the coconut milk, the pulp of a vanilla pod, the oat cream, the maple syrup and the agar agar in a saucepan and bring to the boil. Wash the lime and rub the peel. Pour the juice of the lime into the saucepan and let everything simmer on a low heat for 10 minutes.
- Then remove from heat and stir in the lime zest. Then fill in dessert molds and refrigerate for at least an hour.
- In the meantime prepare the strawberry sauce. To do this, remove the green of the strawberries, cut the fruit in half and puree in a saucepan with a hand blender. Add 3 tablespoons of sugar, orange juice and the orange zest and puree again.
- Warm the fruit puree slowly until the first bubbles form. If necessary, the mass can be diluted with a little lukewarm water.
- For the ice cream, put the soy yoghurt, frozen berries and 2 tablespoons of sugar in a container and puree with a magic wand. Turn the panna cotta out of the molds and add the ice cream. Now refine with the strawberry sauce and, if available, decorate with mint leaves.
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