Dessert To serve Cold
Vegan Panna Cotta with Nergi Kiwi Berries
120 min.
4 people
Budget mini
  • Panna cotta:
  • 300 ml coconut milk
  • 100 ml soy cream
  • 1.5 g agar agar
  • 20 g light cane sugar and a sachet of vanilla sugar
  • Coulis:
  • 1 punnet Nergi Kiwi Berries
  • 1 tbsp sugar
  1. Panna cotta: pour the sugars, coconut milk and soy cream into a saucepan. Heat gently. Sprinkle in the agar-agar, whisk thoroughly and bring to the boil. Continue cooking for two minutes while stirring.
  2. Divide the mixture into small glass jars, leave to cool and chill for at least 2 hours.
  3. Preparation: put the Kiwi Berries in a blender with 1 tbsp of sugar and blend until smooth. Pour the coulis over the chilled panna cotta and chill for 30 minutes before serving. © Vanessa Pollet

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