Coconut Panna Cotta with Triple Berry Sauce
1 14 oz can coconut milk
1 1/4 cup vanilla soy or vanilla rice milk
1/4 cup organic natural cane sugar
1 teaspoon vanilla extract
3/4 teaspoon agar powder or 1 1/2 tablespoon agar flakes
Triple Berry Sauce:
2 cups mixed berries, fresh or frozen
2 tablespoons organic natural cane sugar
1 tablespoon fresh squeezed lemon juice
Serves 6
Lightly oil 6 ramekins or short dessert glasses.
If using the agar powder place the coconut milk, milk, sugar, and agar into a medium saucepan
and let sit for 10 minutes to dissolve. If using agar flakes place ingredients into a blender or food
processor, let sit for 5 minutes to dissolve, and then blend until agar flakes have begun to break
down, about 30 seconds. Transfer mixture to a medium saucepan.
Over medium heat slowly simmer until the agar is fully incorporated, about 5-7 minutes.
Transfer mixture to ramekins or glasses and place in the refrigerator until firm, about 4 hours or
overnight.
Triple Berry Sauce:
Place berries, sugar, and lemon juice in a small saucepan. Simmer until sugar dissolves, the mixture
thickens, about 5 minutes. Mash berries to reach the consistency you like.
Chill.
To serve on a plate, carefully run a knife around the edge of the panna cotta to loosen, place
dessert plate on top, invert and remove ramekin. Top with berry sauce, garnish with fresh berries
and sprig of mint.
To serve in a dessert cup, simply top with berry sauce, fresh berries and garnish with mint sprig
and enjoy!
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/