Pomegranate, coconut milk and agar - a delicious vegan dessert
Classic Panna cotta is prepared with cream, sugar, vanilla and gelatine. Looks and tastes great, especially when served with fruit or fruit sauce.
This traditional Italian dessert can also be prepared in a vegan version, all you need to do is replace plain milk with plant-based milk, and gelatin with agar. This is a very easy quick dessert recipe that we can prepare in advance.
* The ratio of agar to liquid should be used as recommended by the manufacturer, but do not overdo it with the amount of agar, the dessert should be velvety and slightly wobbly.
I also recommend a recipe using agar for delicate yoghurt and mandarin foam with flambéed oranges and thyme.
400 ml of coconut milk
50 g of sugar
1.5 teaspoons agar *
150 ml of pomegranate juice
1/2 lime juice
1 large pomegranate
20 g of sugar
1/2 lime juice
additionally - coconut flakes or shavings
Boil coconut milk, sugar and agar for about 3 minutes, stirring constantly. Remove from heat, cool slightly, add pomegranate and lime juice, mix and pour into small cups or silicone molds. Let cool in the fridge.
Cut the pomegranate in half crosswise, remove the pomegranate seeds from one half, and squeeze the juice from the other, for example in a small manual citrus juicer.
In a saucepan, heat the sugar, pomegranate juice and lime, stir until sugar is will dissolve. At the end, add the pomegranate seeds and remove them from heat and cool down.
Dessert can be served in cups where they cooled, or removed from cups or silicone molds for plates. Pour the pomegranate sauce over panna cotta and sprinkle it with coconut flakes.