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Vegan Panna Cotta with Ice Cream and Strawberry Sauce

5 from 8 votes
Total Time 21 minutes
Course Dinner
Cuisine European
Servings 4 people

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.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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