In summer, apricots are in season, making it the perfect opportunity to combine them with UBEYA in this vegan panna cotta. A sweet, creamy, and delicately flavored dessert that brings together everything we love in one delicious recipe.
Ingredients
25 cl of liquid vegetable cooking cream
20 g of sugar
75g of white chocolate
1 level teaspoon of agar-agar powder
2 teaspoons of UBEYA powder
2 apricots
1 teaspoon of lemon juice
1 teaspoon of vanilla sugar
Preparation
In a small saucepan, pour the plant-based cream and sugar.
Heat over low heat for a few minutes, stirring regularly to prevent the cream from sticking.
Remove from heat, add the white chocolate and whisk until completely melted and a homogeneous mixture is obtained.
Dilute the agar-agar in 15 ml of cold water and then add it to the preparation.
Return to low heat and bring to a gentle boil for 1 to 2 minutes, stirring constantly, then remove from heat.
In a small bowl, mix the UBEYA powder with 30 to 45 ml of hot water until you get a smooth mixture, then stir it into the pan.
Mix one last time before pouring into small jars.
Allow to cool slightly then place in the refrigerator for several hours until completely set.
Cut the apricots into small pieces, add the lemon juice and vanilla sugar, then mix.
Once the panna cotta has set, add the apricots and enjoy.
Recipe note
This dessert can be kept in the refrigerator for several days.