Bilberry Panna Cotta

Vegetarian version Simple recipe using Agar-agar in place of gelatine. Combine and let stand 5 minutes the coconut milk, sugar and agar agar in a medium saucepan. Bring to a simmer and reduce heat to low. Simmer and stir occasionally for eight minutes uncovered or until the agar agar has mostly dissolved. Remove from heat. […]

reseptikuva-pannacotta

Ingredients:

3 dl
coconut milk
0,7 dl
organic sugar
2 tsp
agar agar powder/2 tblsp agar agar flakes
2,4 dl
soy yogurt (try vanilla flavoured
1 tsp
vanilla sugar (vanilla extract)
2 tsp
BERRYFECT® Bilberry powder

Recipe:

Vegetarian version

Simple recipe using Agar-agar in place of gelatine.

Combine and let stand 5 minutes the coconut milk, sugar and agar agar in a medium saucepan. Bring to a simmer and reduce heat to low. Simmer and stir occasionally for eight minutes uncovered or until the agar agar has mostly dissolved. Remove from heat.

Strain mixture through fine-mesh sieve into a small bowl. Whisk the yogurt and vanilla and bilberry powder into the mix until smooth. Pour into four individual ramekins/decorative glasses/custard cups. Cover and transfer to refrigerator for one hour until set.

Panna Cotta sauce

Place 2-3 dl of your favourite berry in a food processor. Whizz until smooth. Add 2 tsp of honey or sugar. Whizz briefly. Refrigerate until needed.

Removing the Panna Cotta for service

Immerse the bottom half of the ramekin/custard cup in hot water for about a minute. Run a sharp edged knife around the edge to loosen. Turn upside down on dessert plate. If you use pretty glasses you don’t need to invert! Garnish with the berry sauce and a sprig of mint, basil or lemon balm.

Note: If you prefer to use gelatine, use the same amount of gelatine as the agar-agar.


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