Panna cotta is an Italian dessert that is made with cream, sugar and gelatin. Since I became vegan I have made several attempts at vegan panna cotta and none had convinced me, until I discovered this recipe.
Ingredientes
Scale
- 4 tazas de leche vegetal (1 litro), nosotros usamos leche de soja
- 1/4 taza de sirope de arce o agave (80 g)
- 2 cucharaditas de agar agar en polvo (4 g)
- 2 tiras de piel de limón (opcional)
- 1 rama de vainilla (opcional)
Para la compota de arándanos:
- 1 taza de arándanos congelados (230 g)
- 2 cucharadas de panela, azúcar moreno o de coco
- 1 cucharada de agua
Instructions
- Add the milk, syrup and agar agar in a saucepan or pot and stir with the help of a whisk or a spoon until they are perfectly integrated.
- Open the vanilla pod lengthwise, scrape out the seeds with help of a knife and put both the pod and the seeds, in addition to the 2 strips of lemon peel in the saucepan or pot. Stir again.
- Cook over high heat until milk comes to a boil, lower heat to medium-high and cook for a couple of minutes stirring constantly.
- Remove from the heat and strain the mixture, discarding the vanilla bean and lemon peel.
- Distribute the panna cotta between 4 individual containers and let cool at room temperature for a while and then in the fridge for at least an hour.
- To make the compote add all the ingredients in a saucepan or pot and cook over medium-high heat stirring occasionally, 5 to 10 minutes or until mixture thickens. Pour the compote into a bowl and let cool to room temperature.
- Serve the panna cotta with some compote and some chopped pistachios (optional).
- You can store the leftovers in the fridge covered for 4-5 days.
Notes
- You can use any sweetener for both the panna cotta and the compote.
- If you don’t want to complicate your life, you can use any packaged jam.< /li>
