RECIPE
VEGAN PANNACOTTA By Chef Gabriela Giumba of Pura Vita Sotogrande PANNACOTTA INGREDIENTS
* 5 grs Agar Agar * 15 grs Cornstarch * 250 ml Coconut milk * 50 gr Caster Sugar * 5 gr Vanilla Bean * 200 gr coconut cream
COULIS INGREDIENTS
* 250 grs Strawberries/Blackberries * 30 grs caster sugar * 15 ml Lime juice * 15 grs Corn-starch * 55 ml water
Instructions METHOD PANNACOTTA
Add the corn starch to a bowl with the agar agar, add a 5 tbls of soya/coconut milk. Stir until combined. Add the remaining milk and caster sugar to a medium size saucepan and bring to a simmer. Add the corn starch slurry and cook for a further 3-4 minutes, whisking constantly until the agar is dissolved and the mixture has thickened slightly. METHOD COULIS
Add the selected berries to a blander along with the rest of the ingredients. Blend until smooth. Pour into a saucepan and simmer for 4-5 minutes until slightly reduced and thickened. 28
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