Almost Raw Panna Cotta Cream

This is a light and easy to prepare dessert.

Agar-agar is used as a glueing agent. The agar is the vegan version of a gelatin, made out of red algae. It is derived by boiling the algae and then making it to a powder, so it is not raw. The good thing about it though is that it has no taste and no smell, the perfect thickening agent for any dessert.

Ingredients

• 1 can coconut cream, 400 ml

• 2 tablespoons agar-agar powder

• 1/4 vanilla bean

• 1/2 cup honey or agave

• a pinch of salt

• 1 cup raspberries or any berries of your choice

• Pomegranate seeds (optional)

Instructions:

1. Heat 8 tablespoons water and agar-agar*, bring it to a boil and simmer for 1-2 minutes*
2. Combine the coconut cream, honey or agave, agar and vanilla in the blender and mix until puffy and creamy.

3. Pour into small shot glasses or glasses of your choice and chill in the fridge for couple of hours
4. Garnish with whole or pureed fruits, some pomegranate seeds (optional) and serve cold.

Tip

Agar-agar needs to be heated to unlock its binding power. Use 4 tablespoons of water for each tablespoon of agar-agar. Don’t heat the coconut cream or it will change it’s color from white to light brown.

Time for preparation: 15 minutes. Serves 4-8 people depending on portion size!