200 milliliters vanilla soy milk (or whole milk)
200 milliliters cream (or non-dairy cream or milk cream)
1 1/2 teaspoons agar (or 3 gelatin sheets)
40 grams fructose (or 60 gr. granulated or raw sugar)
1/2 vanilla beans
1 fresh thyme (twig)
100 milliliters lemon juice
50 milliliters water
2 tablespoons water
1 teaspoon agar
fresh thyme (as needed)
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1To prepare the panna cotta, heat the milk in a medium saucepan with the fructose, the thyme twig, and the filtered juice of half a lemon, without bringing the mixture to a boil.
2Slice the vanilla bean lengthwise and add it to the mixture with the agar agar, stir with a whisk to dissolve the agar agar completely.
3Bring the mixture to a boil for a few minutes on low heat, remove the saucepan from the stove and incorporate the cream.
4Filter the mixture to eliminate the thyme and the vanilla bean and pour it in individual bowls.
5Cool completely, then refrigerate to set well.
6To prepare the lemon jelly, filter the lemon juice with a sieve.
7Add the water and place the mixture in a medium saucepan on low heat with the sugar, the fresh thyme, and the lemon peel.
8As soon as the mixture begins to boil, add the agar agar and stir with a whisk to eliminate any lumps.
9Boil the mixture for a few minutes and remove the saucepan from the heat.
10Eliminate the fresh time by filtering the mixture and cool it completely.
11Remove the panna cotta from the refrigerator and add the cold jelly to the top.
12Return the panna cotta to the refrigerator for an additional 2 to 3 hours before serving.
PER SERVING *
|Calories190Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.