Serves 4
Ingredients
Panna cotta
1 ½ cups Mandolé Orchard Coconut Almond Milk
1 ½ sheets titanium strength gelatine leaves
2 tbsp maple syrup
1 tsp vanilla paste
½ cup thick vanilla coconut yoghurt
Poached strawberries
1 punnet strawberries, cut into halves or quarters depending on how large
Half of a whole vanilla bean, split, seeds scraped
2 tbsp caster sugar
3 tbsp fresh orange juice
Method
1. Place the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Remove excess water.
2. Pour Mandolé Orchard Coconut Almond Milk into a medium saucepan and add gelatine leaves. Bring mixture to a gentle simmer over low heat. Add maple syrup and vanilla paste, stirring constantly until gelatine has dissolved.
3. Allow to cool to room temperature. Gently mix through yoghurt and divide mixture evenly between four ramekins, small bowls, glasses or moulds. Place in the fridge and allow to chill for 4 hours, or preferably overnight.
4. To prepare poached strawberries, place the strawberries, vanilla bean and seeds, caster sugar and orange juice into a small saucepan over medium heat. Bring to the boil then reduce to low heat and leave to cook for 5-10 minutes until strawberries are just tender.
5. Remove saucepan from the heat and set aside to cool completely. Remove vanilla bean.
6. Serve the panna cotta either in the ramekins, small bowls, glasses or moulds with the poached strawberries.
Tootie x
