Vanilla Panna Cotta with yuzu Sauce
A classic creamy dessert with a fresh tang from the sauce. Replace the cream with coconut cream, for example, to make it completely vegan. The recipe uses agar-agar, a red algae that is completely vegan and acts as a substitute for gelatin. The perfect dessert for parties and dinners that can be prepared the day before.
Over 1 hour
Vegetarian
Ingredients
- 1 tsp white agar-agar powder
- 1 vanilla bean
- 5 dl whipping cream
- 4 tbsp granulated sugar
YUZU SAUCE
- 0.75 dl yuzu juice
- 0.5 tsp white agar-agar powder
- 0.75 dl water
- 0.75 dl granulated sugar
- 1 tsk agar agar pulver vitt
- 1 st vaniljstång
- 5 dl vispgrädde
- 4 msk strösocker
YUZUSÅS
- 0,75 dl yuzu juice
- 0,5 tsk agar agar pulver vitt
- 0,75 dl vatten
- 0,75 dl strösocker
Instructions
Cooking Mode
PANACOTTA
- Split the vanilla bean in half and scrape out the seeds with a knife. It's okay if a few seeds remain on the bean.
- Place the vanilla bean in a saucepan along with the agar-agar, heavy cream, and granulated sugar. Bring to a boil and simmer for 2 minutes, stirring constantly.
- Strain out the vanilla bean and pour the liquid directly into serving glasses.
- Let it chill for at least 3 hours, preferably overnight.
YUZU SAUCE
- Combine all the ingredients in a saucepan and bring to a boil. Let simmer for about 4 minutes, stirring occasionally.
- Pour the sauce directly over the panna cotta once it has set slightly. If the panna cotta hasn't set yet, pour the sauce into a bowl and refrigerate it for at least 3 hours.
- Serve the yuzu sauce on top of the panna cotta.
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