Vegan Panna Cotta

Delicious vegan and lactose free version of this traditional Italian desert.

Delicious vegan and lactose free version of this traditional Italian desert.
Level: Easy
Prep Time: 15min
Cook Time: 10min
Portions: 4

Ingredients

  • 4tbsp Agave syrup
  • 500ml Coconut milk
  • 250g Raspberries
  • 1 Vanilla pod
  • 5g Agar-Agar powder
  • Mint leaves

Instructions

  1. Half and scrape the vanilla pod.
  2. Pour coconut milk into a saucepan.
  3. Add 3 tablespoons of agave syrup, Agar – Agar, halved and scraped vanilla pod.
  4. Constantly stir over low heat for 5 minutes..
  5. As soon as the mixture begins to boil, remove from fire.
  6. Strain everything into molds or glasses.
  7. Refrigerate the mixture for at least one hour.
  8. Strain the raspberry mixture through a fine mesh strainer and add the remaining agave syrup.
  9. Pour the sauce over the panna cotta.

Notes

You can use different fruits for the sauce.

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