From the kitchen
Vanilla Bean Panna Cotta
Set with agar-agar and served with a tart raspberry coulis, this panna cotta relies on oat milk's naturally sweet body to carry the vanilla bean without excess added sugar.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 2 cups Oat Milk
- 1 tsp Agar-Agar Powder
- 1/4 cup Maple Syrup
- 1 Vanilla Bean, split and scraped
- 1 cup Raspberries, for coulis
- 2 tbsp Sugar, for coulis
Method
- Whisk the oat milk, agar-agar, maple syrup, and vanilla bean (pod and seeds) together in a saucepan.
- Bring to a gentle boil, whisking constantly, then reduce to a simmer for 2 minutes to activate the agar-agar.
- Remove the vanilla pod and strain the liquid into ramekins.
- Chill for at least 4 hours until fully set.
- Simmer the raspberries with sugar for 5 minutes to make the coulis, then cool and spoon over the panna cotta before serving.
Kitchen note
Agar-agar sets at room temperature, unlike gelatin, so work quickly once it's off the heat; the mixture will start firming up faster than you might expect.
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