Panna cotta with rice milk and chia seeds
A traditional dessert made without cow's milk and cream.
Ingredients
Servings 4- rice milk - 650 g
- vanilla stick - 1 pc.
- agave nectar - 60 g
- chia seeds - 50 g
- strawberries - 4 pcs
- strawberry juice - 50 ml
- sheet gelatin - 15 g or for a lean version you need to use agar-agar
Cooking
Step 1
Put gelatin in water (30-40 ml) to swell for the time indicated on the package.
Step 2
Add vanilla stick and agave nectar to rice milk. Mix. Leave for 10 min. Pull out the wand. Boil for 1-2 minutes. Cool slightly and then add gelatin, stir until completely dissolved.
Step 3
Pour the milk mixture into a glass form in the form of a glass, let it cool and refrigerate for about 4 hours until completely solidified. Cut strawberries into slices, pour over a mixture of strawberry juice and gelatin. Put on top of the already frozen panna cotta, put again in the refrigerator for at least 4 hours, until completely solidified.
Step 4
Separately, pour chia seeds with water, leave for 20 minutes to swell the seeds. Top with chia seeds and half a fresh strawberry before serving.