Summary

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

1. 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.
2. Then remove from heat and stir in the lime zest. Then fill in dessert molds and refrigerate for at least an hour.
3. 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.
4. Warm the fruit puree slowly until the first bubbles form. If necessary, the mass can be diluted with a little lukewarm water.
5. 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.