RASPBERRY PANNA COTTA WITH AGAR AGAR
Made with Agar Agar
20'+4h Rest
x4P
easy
Ingredients

1 cup fresh raspberries

1 can full-fat coconut milk

2 tsp agar agar

1/4 cup maple syrup

1 tsp vanilla bean extract

Few drops pink food colouring (optional)

The recipe is
Gluten Free
Halal
Kosher
Vegan
Vegetarian
Method

Add the raspberries to a food processor and puree until smooth. Strain through a very fine-meshed strainer. Discard seeds.

In a medium saucepan, add coconut milk (strain the liquid), raspberry puree, maple syrup, and vanilla. Bring to a boil, whisk in the agar agar, and blend. Let it simmer for 3 minutes until fully dissolved stirring constantly.

Pour the mixture into the moulds and let it cool at room temperature first and then in the fridge for at least 4 hours.

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