Basil Panna Cotta with Kiwi / Orange Compote
Hey Fellow Food Lovers,
I hope you’re all having an amazing time and that you are really well.
Today I would like to introduce a simple pudding; Basil Panna Cotta.
Some chefs reckon it’s just good for winter time, some chefs know it’s
also good for summer time, but do you know what? For me, it’s good for
whenever you feel like having it! For me this is the time is now. There
are no limitations, seasonal or otherwise, for this delicious dessert. It’s
always up to us. Today is the perfect day to make panna cotta and it’s
easier than you might think!
Remember! I am using all organic products.
Serves 4 -6
1 bunch of fresh basil
560 ml Cashew or Almond Milk
5 tbsp. agave syrup or maple syrup
2 – 3 tbsp. Agar – Agar powder
Put the milk into the cooking pot with basil and bring to a simmer.
Remove the basil and add agave syrup and agar – agar powder. The
Agar-Agar powder requires you to mix it with 4 tbsp. of hot water before
adding it to the mixture.
Once all the ingredients are in, whisk to ensure everything is properly
mixed, before decanting into small ramekins. Leave to cool for an hour
before putting into the fridge until set (roughly 8 hours).
Kiwi / Orange Compote
100 ml Agave dark syrup
150 – 200 ml water