Vegan panna cotta with ice cream and strawberry sauce

Ingredients for 4 servings:

• 350 ml coconut milk
• 150 g oat cream (oat cream cuisine)
• 20 ml maple syrup
• 1 vanilla pod(s)
• 1 lime(s), organic
• 1 tsp, leveled agar-agar
• 300 g strawberries
• 5 tbsp sugar
• 2 tbsp orange juice
• some orange zest
• some water
• 250 g soy yogurt (yogurt alternative)
• 300 g berries, mixed, frozen
• possibly mint leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

vegan, gluten-free and highly recommended

For the panna cotta, combine the coconut milk, vanilla bean pulp, oat cream, maple syrup, and agar-agar in a saucepan and bring to a boil. Wash the lime and zest. Add the lime juice to the pan and simmer on low heat for 10 minutes. Remove from the heat and stir in the lime zest. Then fill into dessert cups and chill for at least one hour. Meanwhile, prepare the strawberry sauce. Remove the green tops from the strawberries, halve the fruit, and puree them in a saucepan with an immersion blender. Add 3 tablespoons of sugar, orange juice, and the orange zest, and puree again. Gently heat the fruit puree until the first bubbles begin to form. If necessary, thin the mixture with a little lukewarm water. For the ice cream, combine the soy yogurt, frozen berries, and 2 tablespoons of sugar in a container and puree using an immersion blender. Turn the panna cotta out of the molds and add the ice cream. Then top with the strawberry sauce and garnish with mint leaves, if using.