Panna Cotta is a traditional Italian dessert, light, fluffy and easy to prepare.
Generally made with cream, milk, sugar and gelatin, let's discover a recipe for light and digestible plant-based Panna Cotta that will delight both adults and children.
Hydrosol
Geranium hydrosol, with its sweet, floral scent close to rose, goes very well with red fruits to accompany this light agar-agar flan .
Geranium hydrosol is known for its relaxing and harmonizing benefits.
It brings joy and relaxation.
The perfect ingredient for family celebrations, reunions and meals with friends or simply to treat yourself.
Traditionally, it was prepared in a large family dish, unmolded and cut into portions. Today, they are presented in individual verrines.
The recipe
For 4 dessert cups:
Cooking: 5 to 10 min for the panna cotta + 15 min for the red fruits
Rest: 2 hours
Ingredients :
For the Panna Cotta
2 g of powdered agar-agar
1 tbsp cornstarch (or Arrow Root)
25 cl of vegetable drink (almond, oat, hemp or millet)
1 tbsp brown cane sugar
1 sachet of vanilla sugar
25 cl of creamy vegetable preparation (almond, hemp, millet, rice)
For red fruits:
200g of red fruits (blueberries, raspberries, redcurrants, strawberries)
2 tbsp brown cane sugar
2 tbsp geranium hydrosol
Preparation
In a saucepan, dissolve the agar-agar powder and cornstarch, gradually adding the plant-based drink. Add the sugars and place over low heat. Stir until the mixture thickens and coats the spoon. Then add the creamy mixture, mix over low heat, and then, as soon as the mixture is hot, pour into the cups.
Allow to cool to room temperature before placing in the refrigerator for 2 hours.
Pour the berry mixture into a saucepan with the sugar. Place over low heat until they produce juice. Remove from the heat, add the hydrosol (Breathe!) and mix.
Before serving, place a little warm red fruit compote on each panna cotta.
Recipe from the book "Cooking with hydrosols" by Valérie Cupillard, published by La plage
Merci pour la recette !
Je ferai !!
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