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Vegan Hazelnut Panna Cotta

Vegan Hazelnut Panna Cotta

25 min
For 4 servings
  • 240 mlcoconut milk
  • 110 mlnut drink
  • 10 gvanilla sugar
  • 1 tbspsugar
  • 6 gAgar Agar
  • 125 mlorange juice
  • 3 tbspmaple syrup
  • 1 handfulof various berries for garnishing
  • 50 ghazelnuts
  • 25 mlwater
  • 25 gsugar

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Directions

whisk
processor
Heat the coconut milk and nut drink in a small saucepan. Add the vanilla sugar, sugar and Agar Agar, mix well with the bamix® whisk and simmer for 2 to 3 minutes.
Rinse small moulds with very cold water and pour the hot liquid into the moulds. Allow to cool completely and then refrigerate for at least 6 hours (preferably overnight).
First heat 25 g of sugar in the water. As soon as the sugar has dissolved and is slightly brown, add the nuts. Keep stirring so that they do not burn. When the nuts are completely coated with sugar, remove them from the pan and place them on baking paper to cool and dry. Then roughly chop them with the bamix® Processor.
Sprinkle the berries with a little orange juice and maple syrup and spread them on top of the overturned Panna Cotta. Serve together with the chopped nuts.

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