Oat Panna Cotta
with blueberries
Menu part: Dessert
Diet:
vegetarian
![frischli 100 % pflanzlich Rezept Panne Cotta mit Hafer & Blaubeeren](/sites/foodservice/files/styles/mosaic_tile_width__1/public/2023-04/pannacotta.jpg?h=dc809c03&itok=NzS9RDec)
Ingredients for 10 Persons
- 7 g Agar-agar
- 600 ml Coconut milk
- 500 ml frischli Organic Oat Creme Cuisine
- 2 g Vanilla powder
- 30 g Sugar
- 15 g Cornflour
- 40 g Cocoa butter or vegan white chocolate
- 200 m Elderberry juice
- 20 g Cornflour
- 30 g Sugar
- 800 g Blueberries, frozen
Preparation
- Stir agar-agar into 50 ml coconut milk and soak. Pour the remaining coconut milk into a pan with frischli Organic Oat Creme Cuisine, flavour with vanilla and bring to a boil. Add mixed agar-agar and cook for approx. 1 minute.
- Mix the sugar with cornflour and stir in the coconut oat mixture with a whisk. Add cocoa butter and vegan white chocolate to the mixture and stir well. Use a measuring cup to divide it into cold-rinsed dessert glasses. Allow the panna cotta to harden in the fridge for 1–2 hours.
- Measure approx. 50 ml elderberry juice and mix with cornflour. Add the remaining juice to the pan, bring to a boil with sugar and thicken with cornflour. Leave to cool afterwards.
- Pour the sauce over the panna cotta and garnish with blueberries. Decorate as desired and serve cold.