Vegan panna cotta with persimmon cream

Vegan panna cotta with persimmon cream

Total: 3 hr 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 301 kcal
, Fat: 19 g
, Carbohydrate: 28 g
, Protein: 3 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Panna cotta

1 tin coconut milk (400 ml)
2 tsp birch sugar or date syrup
1 vanilla pod, cut open lengthways, seeds scraped out
1 tsp agar-agar (morga) (heaped)

Persimmon cream and serving

2 persimmons
2 pinches ground cardamom
a little pistachios, roasted and salted
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How it's done

Panna cotta

Using a whisk, mix the coconut milk well with the birch sugar, vanilla seeds and agar-agar in a small pan. Bring to the boil, then simmer for 2-3 mins., stirring continuously. Place into 4 small glasses or ramekins (each approx. 125 ml), allow to cool a little. Cover and refrigerate for approx. 3 hr.

Persimmon cream and serving

Cut the persimmon into quarters using a sharp knife and carefully scrape the flesh out into a mixer bowl. Add the cardamom, and purée using a hand blender.

To serve, Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the glasses/ramekins in hot water and turn out the panna cotta onto plates. Distribute the persimmon cream evenly over each panna cotta, and decorate with pistachios.

How-tos

Sharpening a knife

Sharpening a knife

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