After many attempts, I've done it: The best coconut panna cotta in the world. I carefully improved this recipe over several weeks with many trials. Let yourself and your loved ones enjoy this delicacy.
5 Portions · 689 g
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For the vegan cream, it's important to make sure that soy lecithin is included so that the coconut fat doesn't separate when the panna cotta cools down.
For an even healthier alternative, the same amount of xylitol can be used instead of sugar.
Mix coconut milk and vegan cream in a pot.
Slowly sift in and stir in agar-agar.
Stir in vanilla, orange zest, and salt.
Bring everything to a slow simmer.
Mix in sugar.
Let it simmer for 5 minutes.
Portion and let cool at room temperature for 10 to 20 minutes.
Leave in the fridge overnight.
The panna cotta decoration is not included in the recipe ingredients. I recommend a sea buckthorn mirror.
Stir 100ml sea buckthorn juice with 1/4 teaspoon agar-agar while cold.
Slowly heat and let simmer for 5 minutes.
Pour into a squeeze bottle and let cool briefly at room temperature, but do not let it gel!
Decorate as desired.
Additionally, homemade blueberry sorbet, for example, goes perfectly with it!
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