Recipes

Vegan Panna cotta in two colours

 Since the dessert after the Sunday lunch is unavoidable in our family, I decided to surprise my family members with very simple and delicious dessert from Italian kitchen, well-known Panna cotta. Usual Panna cotta is made out of few basic ingredients; sweet cream, milk, sugar and gelatine.

I decided to replace this unhealthy with healthy vegan ingredients which are not animal origin. Instead of gelatine, I have used agar agar, which is vegetarian replacement, made out of algaes from southeastern Asia.

To make a second layer, I have used tangerines – a fruit that is ubiquitous on marketplaces these days. What I have got is a very delicious and healthy dessert of sweetish – sour taste!

Try it Yourselves!

Ingredients

For the white layer:

400 ml whole coconut milk

3 teaspoons agar agar powder

1 teaspon vanilla extract

1 teaspoon coconut flour

4 tablespoons agave syrup

 

For the orange layer:

2/3 cup tangerine juice

1/3 cup water

1 teaspoon agar agar powder

2 tablespoons agave syrup

Instructions

Pour canned whole coconut milk canned in a cooking pot, add vanilla, agar agar, coconut flour and agave syrup.

Stir well and let it to boil on low heat, stir occasionally. After 5 minutes, the liquid will be a little thicker.

Put aside to slightly cool (mixture has to be liquid all the time so that it can be poured into molds).

Cooled mixture pour into cups (amount is sufficient for 4 cups). Put in a freezer for 2 hours.

Vegan Panna cotta in two colours

 

Vaša Zdrava.iva

 The ingredients for this recipe I ordered in Amazon.com

Taste and other Italian food and visit Italy

 

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zdrava.iva
Ivanka je supruga i majka troje djece, a kako joj je zdravlje jako bitno, odlučila je svoje kuhanje i pripremu hrane bazirati na obradi zdravih namirnica. Dakle, u njenoj kuhinji nema bijelog brašna, šećera, margarina, maslaca, te procesuirane i industrijske hrane. Pokušava koristiti što svježije namirnice (posebno iz svog organskog vrta), žitarice, sjemenke, dodatke prehrani (spirulina, pšenična trava, maca, proteini), maslinovo, bučino, kokosovo i laneno ulje te začinsko bilje i začine, kao i što manje termički obrađivati namirnice koje tako gube potrebne hranjive tvari. Od 17.6.2017. stekla je zvanje Nutricionistica.

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