Vegan Panna Cotta

Truth?
I never really liked Panna Cotta. (A typical Italian dessert that translates to: “cooked cream.” To me, it was always like some kind of tasteless white gelatin with toppings.
Now, however, I have fallen in love with Panna Cotta. VEGAN #pannacotta that is. ⭐️
The best part? Depending on my mood, I can pair it with whatever I like. This time, I made a mixed berry and fig (it’s fig season in Italy!) and served that with fresh #figs

For the (very easy) panna cotta, you will need:
2 1/2 cups (600 g) full fat coconut milk
5 Tbsp (60g) unrefined sugar
2 tap (6g) agar agar powder

Instructions:
In a small-medium sauce pan, add all the ingredients and whisk until the agar agar is dissolved. Over medium heat, bring to a boil for 4 times, whisking continuously.
(This means, every time the liquid begins to boil, take it away from the heat. When it stops boiling, place it back on the heat until it boils again. Repeat 4x.
Pour the mixture into silicone molds and let set in the refrigerator 2 hours.
Serve as desired! (It’s also great with chocolate sauce!)

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Panna Cotta #vegana
Ingredienti:
600g latte di cocco
60g zucchero integrale di canna
6g (2 cucchiaini) agar agar

Procedimento:
In una pentola aggiungere tutti gli ingredienti per la panna cotta e frullare fino a quando l'agar agar non si sarà sciolto. A fuoco medio, portare a bollore per 4 volte, continuando a sbattere.
Ciò significa che, ogni volta che il liquido bolle, toglilo dal fuoco, poi quando smette di bollire rimettilo su, finché non bolle di nuovo. Ripeti questo 4 volte.
Versate il liquido caldo negli stampini di silicone e lasciate rassodare in frigorifero per almeno 2 ore.

Preparate una marmellata, coulis di frutta di stagione e della frutta fresca per servire.
(Pure buonissima con cioccolato!)