Vegan panna cotta jars
Delicious, light and silky smooth panna cotta with creamy mango cream
Ingredients
Panna cotta
- 400 g (1 3/4 cup) coconut milk canned
- 40 g (3 tbsps) agave syrup
- 1 teaspoon vanilla extract
- 8 g (1 tbsp) agar agar
Mango cream
- 1 mango
- 1 tablespoon agave syrup
- 3 g 1 tsp agar agar
Instructions
Panna cotta
- Put coconut milk, maple syrup, vanilla extract and agar agar in a pot, mix and bring to a boil.
- Cook for about three minutes on medium heat, stirring several times to prevent any lumps.
- Pour into two jars, allow to cool slightly, then place in the fridge to harden.
Mango cream
- Put mango and agave syrup in blender an blend until smooth.
- Pour into a pan, add agar agar and bring to a boil. Cook for about three minutes and stir several times.
- Pour over the hardened panna cotta layer, leave to cool, then decorate as desired and serve.