Vegan Panna Cotta with ice cream and strawberry sauce

COOK TIME
20 mins

TOTAL TIME
80 mins

Ingredients

Directions

1. 1

   For the panna cotta, put coconut milk, the pulp of a vanilla pod, oat cream, maple syrup and agar-agar in a pot and bring to the boil. Wash the organic lime and grate the peel. Add the juice of the lime to the pot and let everything simmer at low heat for 10 minutes. Then remove from heat and stir in the zests of the organic lime. Then fill into dessert tins and leave to cool for at least an hour.

2. 2

   In the meantime, prepare the strawberry sauce. To do this, remove the green from the strawberries, cut the fruit in half and puree it in a pot with a hand blender. Add 3 tablespoons of sugar, orange juice and orange zest and puree again. Slowly heat the fruit puree until the first bubbles form. If necessary, the mixture can be diluted with some lukewarm water.

3. 3

   For the ice cream: Put soy yoghurt, frozen berries and 2 tablespoons of sugar in a container and puree with a magic wand. Turn out the panna cotta from the moulds and put the ice cream next to it. Now refine with the strawberry sauce and if available, decorate with mint leaves.