Panna cotta with maple syrup
Vegan version, with agar agar
Agar-agar soaked in cold water for ten minutes, then everything into a saucepan: almond milk, full-fat coconut milk, Amber maple syrup and the rehydrated gelatine.
As soon as it boils, remove from the heat, flavour with vanilla and pour into moulds.
20 min + rest
Preparation time
Dessert
Category
Low
Difficulty
4 servings
Servings
What's needed
Yields 4 ramekins. Plus at least 4 hours of chilling time, or preferably overnight.
8 g of vegetable gelatin (agar-agar)
250 ml of cold water
4.2 fl oz almond milk
110 g Pure Amber Maple Syrup
400 ml full-fat coconut milk (one can)
1 teaspoon vanilla extract
Nine passages
Agar-agar
Pour it into a bowl with cold water and let it rest for 10 minutes.
On the fire
Gently heat the almond milk, maple syrup, coconut milk, and rehydrated gelatin in a saucepan.
Bring to a boil
Remove from heat.
Vanilla
Merge the excerpt.
Prepare
Arrange the cupcake liners on a baking sheet.
Fill in
Pour the mixture halfway into the mold.
Covers
Let it cool, then cover with cling film.
In the fridge
Firm for at least 4 hours, ideally overnight.
Serves
Before serving, top the panna cotta with maple syrup.
Two things to know
Agar-agar must boil. Unlike gelatin, it only activates upon reaching boiling point: simply heated, it won't set.
Coconut milk must be full-fat. The drinking kind is too watery, and the panna cotta will remain soft.
The ingredient
The variety used in this recipe. Amber, rich taste: it can be tasted alongside other flavors without overpowering them.
Recipes to Wow Everyone
Chia pudding bars with maple syrup
Cashew and date base, chia seed pudding with maple syrup: rests overnight.
French toast
French pain perdu: day-old bread in egg, milk, and cinnamon, topped with plenty of maple syrup.
Sweet sushi with fruit and maple syrup
Crêpes rolled with ricotta cream and maple syrup with fruit: chill for two hours before slicing.
