Vanilla flavored plant-based Panna Cotta
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Voluptuous, Italian jelly cream pudding, the ideal light dessert to round off your meals after the end-of-year festivities. Try out this delicious recipe developed by the 100% plant-based consultant, Stéphanie Bartczak, during a workshop organized for our Elior Chefs.
Ingredients for approximately five 120 g portions
- 429 g of soy cream
- 86 g of soy milk
- 86 g of sugar
- 6 cl of vanilla extract
- 1.75 g of agar-agar
1. In a saucepan, mix the soy cream, soy milk, sugar and vanilla extract
2. Heat over low heat, whisking constantly
3. Add the agar-agar and bring to the boil
4. Pour the hot mixture immediately into dome-shaped moulds
5. Leave to cool in fridge for 2 hours before unmolding or serve directly in the mould
To read the article on the subject : Partnerships forged with external Chefs to diversify recipes in our school and Health & welfare restaurants
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