Ingredients
- agar agar or chinagrass
- water
- 500 ml coconut cream
- 500 ml soymilk
- 1 vanilla pod or 2 tsp pure vanilla extract
- 165g (3/4 cup) sugar
- Belberry fruit sauce (we chose raspberry)
Preparation
Powder the chinagrass sheets in a blender and soak in cold water for 20 to 30 minutes. In a large saucepan, mix the coconut cream and soymilk together and put in the slit vanilla pod. Stir in the sugar and cook on medium low heat until the mixture comes to a boil. Turn off the heat. In another saucepan, heat the soaked chinagrass along with the water on the lowest flame, stirring continuously until the chinagrass melts completely. Stir the hot chinagrass solution over a strainer into the hot soymilk and coconut cream mixture. Stir well. Pour the mixture on glasses or transparent bowls. Allow to cool and chill in the refrigerator for 3 to 4 hours before serving. Pour the fruit sauce over the chilled pannacotta, arrange some fruit or slivered almonds over it and serve.
Recipe by Belberry Preserves
