yes it’s my 100st blogpost, it goes so quick and I must say every day I get more proud on my blog.
I have new plans for this blog, I want to translate it into Dutch because my friends like it when it is in their own language. I hope when I translate it I reach more people, so more people eat more plant-based food. So we all can save the world at least it’s a good way to start….This summer I want to experiment more with making ice-creams, make more pies and want to read much more about the garden, really I hope to make it come true….
Anywayz…. a good dessert after a nice diner is always a celebration, it make the diner complete, I ate some panna cotta at joe’s garage, I never ate before. And now I made my own one, the origin of panna cotta is Italy. Hope you will enjoy, it’s tasty and jelly
The recipe for panna cotta di orange (4-8 persons it depends how big you make the pieces)
200 millilitres of oat cuisine
300 millilitres of almond milk
2 grams of agar agar
1/2 tablespoon of orange zest (organic, otherwise you really get ‘poisoned’)
1/2 tablespoon of lemon zest (organic)
1 vanilla bean (take the inside of the bean out, the sticky stuff with a knife)
70 grams of date syrup (if you use other syrup you won’t get a brown colour)
a nice glaze bowl to put the mixture in to get hardened (so also the shape it will get, my was 18 centimetres and round)
How to make..
Get the saucepan, and poor in the oat cuisine, almond milk and agar-agar, whisk well while you are heating the pan. Bring it to a boil.
When it’s boiling low down the fire and poor in the other ingredients, whisk again very well.
Get the glaze bowl and poor in the mixture, set aside to cool down (it’s still watery). When it’s lukewarm you can put the bowl in the fridge for 3 hours. This is the time for the panna cotta to get jelly and hard. So in the meanwhile make your diner, or have a walk…Or write a new post 😉
3 hours later you will have a delicious panna cotta di orange, I took a butterfly cutter and made a nice shape out of the jelly, you can make each shape you like, or just cut it like a pie.
Also I decorate the butterfly with some slices of orange and lemon. On top I sprinkled some dried grated coconut. and qui è…..a beautiful dessert
Bon appetit and up to the next 100 posts!