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On this day I would like to share with you the strawberry- milk gelatin (pannacotta). I must say before starting that the main ingredient for this is agar-agar. Just not that long I’ve told you about my fascination with this common ingredient in the vegan kitchen. Who has used it will agree with me that handling the right quantities we may make a lot of different dishes, such as dressings, soups, and desserts.
Finally, I must reaffirm, that when you get to know well the agar it turns out to be such an extraordinary ingredient and a vital element for when we feel like not only cooking also experimenting new things.
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Vegan Panna cotta
Time: 3 – 4 hours
350 ml of coconut milk
1.5g of Agar agar
3 or 4 tablespoons of sugar
150ml of coconut condensed milk
3 teaspoons o rum
300 g of fresh strawberry (washed and disinfected)
200ml of water
2 teaspoons of brown sugar
3 teaspoons of agar
½ lemon juice
In an empty container pour the coconut milk. Slowly and whisking adds the agar, the sugar, and condensed milk (let it set for 10 min) after, boil during 3 minutes. Keep on stirring and at the very end add the rum.
Wait for it to cool down for a few minutes and serve in different containers. (I chose the mil gelatin as the first layer in our mold) Remember that before pouring our second gelatin, leave a few hours to pass so we can be sure the base is perfectly set. His with the purpose of avoiding both flavors mix.
Blend the strawberry’s with water (I chose to strain the mixture, you may not do it, and the gelatin will have chunks of fruit) add the sugar and while stirring add the agar as well the lemon juice. Boil from 3-5 min. let it cool and pour over the other gelatin. Refrigerate it at least an hour and decorate.
By: Itel Sobreyra
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