Ingredients
|
Preparation |
Cooking | Servings |
| 2h10 (including cooling time) | 5 minutes | 4 verrines |
Ingredients :
- 300 ml Dam unsweetened almond milk
- 200 ml of vegetable cream (soy or other)
- 35 g of sugar
- 3/4 tsp agar-agar
- 2 tbsp orange blossom water
- 4 tbsp jam or fruit compote for topping
Preparation :
- In a saucepan, mix the almond milk, plant-based cream, sugar and agar-agar.
- Bring to a boil while stirring, then maintain a gentle boil for 2 minutes.
- Remove from heat, add the orange blossom water and mix well.
- Pour the mixture into glasses or molds.
- Let cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, add a spoonful of jam or fruit compote to each panna cotta.
Service :
Serve chilled, ideally with a mint leaf.
💡The Dam +:
For an even more indulgent touch, add pistachio slivers, toasted almonds, or pieces of fresh fruit on top.
