Vegan Vanilla Pana Cotta, Raspberry Sauce, Bubble Sugar Tuile, Fresh Raspberries and Fresh Mint
Ingredients panna cotta
400ml coconut milk
200ml almond milk (or any plant-based milk)
60g caster sugar
5- 6 g agar powder
2 tsp vanilla extract
500g fresh raspberries
4 tbsp sugar
Juice of half a lemon
In a sauce pan, add all the ingredients for the panna cotta and whisk till the agar agar is dissolved.
On medium heat, bring to a boil for 4 times, while whisking continuously. This means, every time the liquid boils, take it away from the heat, then when it stops boiling put it back on, until it boils again. Repeat this 4 times. This is necessary to activate the agar agar.
Pour the hot liquid into silicone molds, (can also use small jars or small glasses) and let set in the refrigerator for at least 2 hours.
Plating the panna cotta:- If you made it in silicon molds, then first go around the edge of the panna cotta with a small knife, then gently take it out of the mold, one by one, and flip it upside down on a plate. Cover with your favourite topping.- If you made it in jars or glasses, go ahead and pour your topping on top of the panna cotta directly in the jar or glass.
For the strawberry or raspberry topping
In a sauce pan, add your fruit of choice and the sugar. Let simmer for about 5 minutes, adding a dash of water or lemon juice if necessary. When the fruit is soft, blend it, then let cool down and pour it over the panna cotta. You can leave some of the fresh fruit aside to garnish the plates.
Bubble Sugar Tuile
Spread the glucose very thinly on a silpat or a baking tray lined with baking paper or grease proof paper and bake at 300F for 20-30 minutes.
Add colour if you want or leave them clear. The longer you cook them the darker they become but if you hit the sweet spot with your oven and timing you can get perfectly clear tuiles.