Sweet Treats

            Vegan cinnamon panna cotta

 

I really loved panna cotta. It was always a great desert on all kind of invitations.

But then I stopped eating refined sugar and diary products and didn't have it for a long time.

But as most times, it actually isn't that hard to veganize your favorite non-vegan dishes!

You just need to find some substitutions and there you have your vegan and guilt-free panna cotta.

But it isn't always that easy and in this case it wasn't!

I've been eating panna cotta for days until I finally found a recipe I liked. Ask my room mates! Every day again I stood there in the kitchen trying another panna cotta version.

But finally I found one I liked.

This cinnamon panna cotta is made with soy yogurt. I used natural Alpro soy yogurt, because I like the its taste which is already a little vanilla like.

Instead of gelatin used agar agar, which is completely vegan.

There is some maple syrup for sweetening inside, cinnamon and a little vanilla.

It's easily made, you just have to bring all the ingredients to a bowl and let it cool down afterwards. While cooling down it becomes solid. I first put it into cold water and place it in the fridge for some hours afterwards.

If you want to bring the panna cotta out of the glasses later, put it in some warm water it you can remove it easily.

I like this panna cotta with fresh rhubarb and berries, strawberry sauce or caramel sauce!

 

Vegan cinnamon panna cotta

 

 

Ingredients:

 

1 cup vegan yogurt (Alpro)

- 1/3 cup oat milk

- 1 1/2 tsp agar agar

- heaped tsp cinnamon

- 1/2 tsp vanilla

- 1 tsp maple syrup

 

 

Procedure:

 

1. Mix the agar agar with the oat milk an let it sit for 15 minutes.

2. Now combine all the ingredients in a small pot and bring it to a boil, constantly stirring.

3. Switch off the heat and continue stirring while letting it cool down.

4. Divide the m mixture among two glasses and continue cooling it down in cold water. The panna cotta should become solid now.

5. Later store it in the fridge for at least two hours before serving.