Contents
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Ingredients
- 350 ml Coconut milk
- 150 ml Oat cream
- 20 ml Maple syrup
- 1 Vanilla pod
- 1 Organic lime
- 1 leveled tsp Agar-agar
- 300 g Fresh strawberries
- 300 g Berry mix (frozen)
- 5 tbsp Sugar
- 2 tbsp Orange juice
- Orange zest
- Possibly some water
- 250 g Soy yogurt
Instructions
- For the panna cotta, put coconut milk, the pulp of a vanilla pod, oat cream, maple syrup and agar agar in a saucepan and bring to the boil. Wash the organic lime and rub the peel. Add the juice of the lime to the saucepan and simmer everything on a low heat for 10 minutes. Then remove from heat and stir in the zest of organic lime. Then fill in dessert molds and refrigerate for at least an hour.
- In the meantime, prepare the strawberry sauce. To do this, remove the green from the strawberries, halve the fruit and puree in a saucepan with a hand blender. Add sugar, orange juice and orange zest and puree again. Warm the fruit puree slowly until the first bubbles form. If necessary, the mass can be diluted with a little lukewarm water.
- For the ice cream: Put 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.