Ingredients for 4 servings:
3 sheets white gelatine
1 vanilla pod
500 ml almond or coconut milk
2 tbsp agave syrup
Also:
4 red currant rinds
a little lemon juice
4 tbsp sugar
4 tbsp cherry sauce
4 tsp almond slivers
mint leaves
Preparation:
1. Soak the gelatine in cold water.
2. Cut the vanilla pod lengthwise and scrape out the pulp. Put the almond or coconut milk into a saucepan. Add the vanilla pulp and pod and simmer for 10 minutes. Stir in the agave syrup. Squeeze out the gelatine and dissolve in the hot liquid.
3. Pour the liquid through a sieve into small bowls. Allow to cool and then place in the fridge for 4-6 hours.
4. Rinse the redcurrant rinds and dry on kitchen paper. Dip first in lemon juice, then in sugar.
5. Spread the cherry sauce over the panna cotta and top with the redcurrant beetroot, almond slivers and mint leaves.
Preparation time approx. 25 minutes plus chilling time
Nutritional values per portion approx.:
Calories: 61
joules: 253
Protein: 1.3 g
Fat: 1.5 g
Carbohydrates: 10
(FoodCentrale by ddp images)
