INGREDIENTS
- - 380g of soy cream Soia& Soia
- - 100g of soy drink Soia& Soia
- - a pinch of vanilla powder
- - 40g of brown sugar Probios 0 50g rice malt Probios
- - 2 tablespoons of agar agar flakes Probios (about 2.5 g)
- With forest fruits:
- - mix of fresh forest fruits
- - forest fruit spread of different flavours
- With chocolate:
- - vegan chocolate bars GOvegan
INSTRUCTIONS
- In a small saucepan heat the milk with the vanilla, remove from heat, add the agar agar and dissolve it well, stirring.
- Put on medium/low heat a saucepan with the cream and sugar (or malt) and when it starts to boil, pour the milk with the agar agar stirring with a whisk and cook for another 2 minutes, stirring often.
- Pass the panna cotta through a fine sieve into a measuring cup. Pour into molds and let it cool to room temperature. Refrigerate for at least 2 hours before serving.
- Place on the plate the panna cotta, garnish and "paint" with the berries and compotes, after having made them enough fluid, mixing them in a bowl with a little 'of water.
