(for 4 people)
150 ml almond cream
150 ml coconut milk
30 g raw cane sugar
2.5 g Agar Agar (gelatin)
2 tsp vanilla sugar
Put the almond cream and coconut milk together with Agar Agar and vanilla sugar in a saucepan, stir briefly and bring to boil.
Then take the pot off the stove and pour the Panna cotta into glasses. Chill in the refrigerator for about 1 hour.
200 g strawberries, wash, clean and chop
25 g raw cane sugar
Prepare the strawberries as described above. Briefly bring 80 g of the strawberries to boil with the sugar, then puree and mix in a bowl with the remaining chopped strawberries.
Serving: Place the marinated strawberries on the Panna cotta and garnish with fresh mint.
Wishing you an enjoyable spring 🙂