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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Light version of the well known Italian Panna Cotta (Cooked Cream). Easily transformed into a vegan recipe. Perfect when receiving guests for dinner. Can be beautifully garnished with berries or fruit coulis or marmalade. Ingredients:
3 tsp agar-agar or 6 gelatin sheets (see note) |
2 cups whole or soy milk |
1 cup light cream |
1/2 tsp vanilla extract |
1/4 cup sugar |
peel from 1 orange |
2 tbsp splenda sweetener granular or stevia equivalent |
Directions:
1. Place agar-agar, milk, cream, vanilla, sugar and the orange peel in a medium sized pan and bring to a simmer, stirring from time to time (do not let it boil). Cover with a lid and let it infuse for 1o minutes. Discard orange peel. Add Splenda sweetener or Stevia and stir.
2. Let it cool in the pan for some minutes until it starts to thicken. Then pour into individual molds or ramekins which have been rinsed with cold water first. Cover the ramekins with plastic covering and place in the refrigerator for at least 3 hours. Better overnight.
3. NOTE: if you are using gelatin instead of agar-agar, do not combine the gelatin with the rest of the ingredients. Instead, soak the sheets in a bowl of cold water while you bring the other ingredients to a simmer, then press dry with your hands (they will be soft), and whisk into the panna cotta mixture while it cools.
4. When ready to serve, deep molds into 1 inch warm water for 10 seconds. Run thin sharp knife around inside edge of each mold to loosen. Remove the panna cotta from the ramekins by placing them up-side-down on a small dessert plate and pour some maple sirup, orange blossom honey or orange marmalade around the dessert.
5. VEGAN RECIPE: Just omit the cream. Use 3 cups of soy milk and increase agar-agar to 3 and 1/2 tsp.
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