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Vegan Coconut Panna Cotta with Mango Puree

 

Ingredients (serves 4):

1.4g agar agar
10g grated coconut
1 vanilla pod
500ml coconut milk
2tbsp Xucker
125ml mango puree

 

Step by step:

Step 1)

Mix the agar agar , Xucker), and grated coconut. Pour the cold coconut milk into a pot, add the mixture to the milk, and stir along with the sliced up vanilla pod. Await for the mixture to boil and let it simmer for about 1 minute.

Step 2)

Rinse small jars in cold water and pour the mixture into the jars. Leave to cool for 10 minutes. Then cover and leave it in the fridge for at least an hour.

Step 3)

Turn the panna cotta out onto a plate - to do this, run the back of a knife along the outer edge, place a plate on top of the glass and turn it over all together. A variation would be to enjoy the panna cotta straight in the glass. Serve with the mango puree and a little sugar if desired.

 

Stutzer’s insider:

We recommend storing for a maximum of one day in the refrigerator. Of course, you can also store the dessert in the freezer.