Vegan panna cotta with strawberry coulis

Preparation

Step 1

The day before, soak the almonds and cashew nuts in 150 ml of warm water.

Step 2

The next day, drain the oilseeds. The warmth of the water softens the almond skins. Remove the almond skins by pushing with your thumb. The skin will fall off effortlessly.

Step 3

Pour the almonds and cashew nuts into a blender and add 100 ml of water. Pulse a first time to obtain a smooth cream. Add 100 ml of water and pulse again Finish by adding another 100 ml of water. Mix for about 1 minute.

Step 4

Pour the almond and cashew mixture into a saucepan. Add 50 g of white almond purée and add the agave syrup. Open a vanilla bean and scrape out the seeds with a knife. Add to the cooking mixture.

Step 5

Cook over medium heat, stirring constantly. Remove the pan from the heat as soon as it starts to boil. Pour in the agar-agar immediately and continue to stir vigorously for one minute.

Step 6

Pour the panna cotta into ramekins and keep chilled for at least 2 hours.

Step 7

Wash and hull 150 g of strawberries. Blend the strawberries in a blender with 1 teaspoon of lemon juice. Pour into a bowl. If the strawberries are too sour, add 1 tablespoon of brown cane sugar.

Step 8

When the panna cotta is set, put the raw coulis on top and sprinkle with bits of strawberries.

Step 9

Serve the panna cotta immediately out of the fridge.