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Vegan panna cotta with persimmon cream
20 m active | 3 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 301
  • Fat about 19g
  • Carbohydrates about 28g
  • Protein about 3g
This is needed
This is needed for 4 people
Panna cotta
  • 1 tin coconut milk (400 ml)
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 2 tsp birch sugar or date syrup
  • 1 tsp agar-agar (morga) (heaped)
Persimmon cream and serving
  • 2 persimmons
  • 2 pinches ground cardamom
  • a little pistachios, roasted and salted
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And that's how it's done
And that's how it's done
Panna cotta
Using a whisk, mix the coconut milk well with the birch sugar, vanilla seeds and agar-agar in a small pan. Bring to the boil, then simmer for 2-3 mins., stirring continuously. Place into 4 small glasses or ramekins (each approx. 125 ml), allow to cool a little. Cover and refrigerate for approx. 3 hr.
Persimmon cream and serving
Cut the persimmon into quarters using a sharp knife and carefully scrape the flesh out into a mixer bowl. Add the cardamom, and purée using a hand blender. To serve, Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the glasses/ramekins in hot water and turn out the panna cotta onto plates. Distribute the persimmon cream evenly over each panna cotta, and decorate with pistachios.