VEGAN SUMMER PANNA COTTA

BASE:

1. In a saucepan, combine the soy milk, neutral oil, sugar, and vanilla extract. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar. Let it simmer for a few minutes to infuse the flavors.

• 60cl Soy milk

• 3 tsp neutral oil

• 35g sugar

• 1,5 tsp agar-agar

• Vanilla extract

1. In a separate small bowl, mix the agar-agar with a small amount of water (about 2 tablespoons) to create a slurry. Stir until the agar-agar is completely dissolved.

2. Add the agar-agar slurry to the saucepan with the soy milk mixture. Continue to simmer and stir for about 5 minutes until the agar-agar is fully dissolved and well in-corporated.

3. Remove the saucepan from heat and let the mixture cool slightly.

4. Prepare your high wine glasses or serving cups. For each flavor, you'll need two glasses.

LAYERING AND SETTING PROCESS:

1. Pour the prepared vanilla panna cotta mixture into all the wine glasses, filling them about one-third of the way.

2. Carefully tilt each glass at an angle, propping them up against something stable to set. Make sure the panna cotta base sets at an angle. Refrigerate the glasses for 2 hours until the vanilla panna cotta is fully set and stable at the desired angle.

BASE TO FLAVOR:

1. After the 2 hours of rest for the panna cotta you can prepare an second batch that you’re going to divide equally for the 4 flavors (just make sure ahead that the first batch is fully set)

• 60cl Soy milk

• 3 tsp neutral oil

• 35g sugar

• 1,5 tsp agar-agar

• Vanilla extract

1. In a saucepan, combine the soy milk, neutral oil, sugar, and vanilla extract. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar. Let it simmer for a few minutes to infuse the flavors.

2. In a separate small bowl, mix the agar-agar with a small amount of water (about 2 tablespoons) to create a slurry. Stir until the agar-agar is completely dissolved.

3. Add the agar-agar slurry to the saucepan with the soy milk mixture. Continue to simmer and stir for about 5 minutes until the agar-agar is fully dissolved and well in-corporated.

4. Remove the saucepan from heat and divide the remaining base panna cotta mixture equally into four bowls.

5. Then let the mixture cool slightly.

FLAVOR 1: MATCHA PANNA COTTA

1. In one bowl, whisk in the matcha powder until smooth and well combined.

2. Pour the matcha panna cotta mixture into the first two wine glasses on top of the set vanilla panna cotta, filling them about one-third of the way.

3. Let the matcha layer set in the fridge for about 1 hour until it becomes firm.

4. Chill the glasses in the refrigerator for at least 2 hours until the panna cotta is fully set.

FLAVOR 2: EARL GREY PANNA COTTA

1. In a small saucepan, heat ¼ of the second base.

2. Add the Earl Grey tea bags to the hot soy milk and let them steep for about 5-7 minutes to infuse the flavor. Stir occasionally.

3. Remove the tea bags.

4. Pour the Earl Grey-infused panna cotta mixture into the next two wine glasses on top of the set vanilla panna cotta, filling them about one-third of the way.

5. Let the Earl Grey layer set in the fridge for about 1 hour until it becomes firm.

6. Chill the glasses in the refrigerator for at least 2 hours until the panna cotta is fully set.

FLAVOR 3: MANGO PANNA COTTA

1. Divide the remaining base panna cotta mixture equally into four bowls.

2. In one bowl, mix in the diced fresh mango until well combined.

3. Pour the mango panna cotta mixture into the next two wine glasses on top of the set vanilla panna cotta, filling them about one-third of the way.

4. Let the mango layer set in the fridge for about 1 hour until it becomes firm.

5. Chill the glasses in the refrigerator for at least 2 hours until the panna cotta is fully set.

FLAVOR 4: THYME PANNA COTTA

1. In one bowl, add a few sprigs of fresh thyme leaves and let them infuse the panna cotta mixture for about 10 minutes.

2. Strain out the thyme leaves and pour the thyme-infused panna cotta mixture into the next two wine glasses on top of the set vanilla panna cotta, filling them about one-third of the way.

3. Let the thyme layer set in the fridge for about 1 hour until it becomes firm.

4. Chill the glasses in the refrigerator for at least 2 hours until the panna cotta is fully set and top it with fresh peaches slices.

PRESENTATION:

1. Once all the panna cottas have set, you can garnish each glass with additional sliced fruits that correspond to the flavor. For example, top the matcha panna cotta with more fresh strawberries, the Earl Grey panna cotta with more fresh blueberries, the mango panna cotta with diced mangoes, and the thyme panna cotta with a sprig of fresh thyme and slices of peach.

   
   
   
   

Serve these Vegan Summer Panna Cottas chilled, and they will be a delightful and refresh-ing treat for any summer gathering or special occasion.

ENJOY!!