Vegan Panna Cotta with Berries
In a saucepan, dissolve agar-agar in ½ cup of So Nice. Add remaining heat to low. Stir continually soy ilk, coconut milk, vanilla and agave bring to m , a boil then reduce
on low for 1 minute then remove from stovetop. Divide mixture into 4 tall glasses. Cool to room temperature then refrigerate for a few hours (or overnight if necessary) until ready to serve. Serve in glasses and top with fresh berries and/or coulis.
Variation: Use chai-flavoured milk and replace the fresh berries with mango and ginger jam for a dessert inspired by India. Or add a little chocolate to the mixture and pour into small ramekins just before serving.
Serves 4
Directions
In a saucepan, dissolve agar-agar in ½ cup of So Nice. Add remaining heat to low. Stir continually soy ilk, coconut milk, vanilla and agave bring to m , a boil then reduce
on low for 1 minute then remove from stovetop. Divide mixture into 4 tall glasses. Cool to room temperature then refrigerate for a few hours (or overnight if necessary) until ready to serve. Serve in glasses and top with fresh berries and/or coulis.
Variation: Use chai-flavoured milk and replace the fresh berries with mango and ginger jam for a dessert inspired by India. Or add a little chocolate to the mixture and pour into small ramekins just before serving.
Serves 4
