Vegan Panna Cotta

Instructions

1. Step 1

   Place the ramekins on a level tray or shelf where they can remain undisturbed in the refrigerator.

   Cookware: ramekin

2. Step 2

   Combine the coconut milk, oat milk, agar agar, salt, and 4 tbsp (50 gr) of the sugar in the saucepan. Whisk until the agar is evenly dispersed.

   Ingredients used: 2.0 gr Agar Agar, 360.0 ml Coconut Milk, 50.0 gr Granulated Sugar, 120.0 ml Oat Milk, 0.5 gr Salt

   Cookware: saucepan, whisk

3. Step 3

   Set the saucepan over medium heat and whisk frequently until the mixture reaches a full boil. Boil gently for 2 minutes while continuing to whisk.

   Timer: 2 min (fixed)

   Cookware: saucepan, whisk

4. Step 4

   Remove the saucepan from the heat and whisk in the vanilla extract.

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: saucepan, whisk

5. Step 5

   Divide the mixture among the ramekins. Let it cool for 15 minutes, then refrigerate until completely set.

   Timer: 240 min (fixed)

   Cookware: ramekin, saucepan

6. Step 6

   Combine the raspberries, the remaining 2 tbsp (25 gr) of sugar, and the lemon juice in the cleaned saucepan.

   Ingredients used: 25.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 180.0 gr Raspberry

   Cookware: saucepan

7. Step 7

   Cook the raspberry mixture over medium heat, stirring and crushing the berries, until juicy and slightly thickened. Remove it from the heat and let it cool.

   Timer: 6 min (fixed)

   Cookware: saucepan, wooden spoon

8. Step 8

   Spoon the cooled raspberry sauce over the set panna cotta and serve chilled.

   Cookware: ramekin