Pannacotta Vegan Recipe

VEGAN PANNACOTTA

By Chef Gabriela Giumba of Pura Vita Sotogrande

PANNACOTTA INGREDIENTS COULIS INGREDIENTS

* 5 grs Agar Agar * 15 grs Cornstarch * 250 ml Coconut milk * 50 gr Caster Sugar * 5 gr Vanilla Bean * 200 gr coconut cream

Instructions

* 250 grs Strawberries/Blackberries * 30 grs caster sugar * 15 ml Lime juice * 15 grs Corn-starch * 55 ml water

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.

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.

METHOD COULIS

Restaurante Rústico Español con una amplia carta a excelentes precios ofreciendo lo mejor de las carnes y pescados frescos ya la parrilla. También servimos desayuno y menús del dia de martes a viernes.

A Rustic Spanish Restaurant with a substantial menu at excellent prices serving the best of meats and fresh fish and grilled fish. Also serving breakfast and menus of the day Tuesdays to Fridays.

Plaza Garcia Márquez Edif. Don Miguel – 1ª Sabinillas