Almond Panna Cotta with a peaches, apricots and lavender compote
An italian classical dish, the famous Panna Cotta, deliciously vegan and lactose free, accompanied by a subtle mix of lavender and seasonal fruits!
Ingredients for 4 persons (or 6 small glasses) :
- 20 cl of Ecomil Almond cream
- 30 cl of Ecomil Almond milk
- 60 g of sugar
- 3 g of agar agar
- 4 peaches
- 6 apricots
- 1 lavender sprig
Heat the cream and almond milk with 30g of sugar.
Add the agar agar and boil.
Reduce the heat and keep hot about 1-2 minutes.
Pour into the glasses (fill up to 3/4).
Let it cool completely and once cold, put the preparation in the fridge for at least 4 hours.
Prepare the peaches and apricots compote :
Peel the peaches, rinse the apricots and cut them into small little cubes.
Caramelize the fruit in a pan with 30g sugar and the sprig of lavender seeded, during 10-15 minutes, stirring occasionally.
Cool, then refrigerate.
Once the panna cottas are solidified, place the fruits on top of the panna cotta.
Replace in the fridge and serve cold.
Special thanks to our French blogger, La p’tite cuisine de Pauline for this tasty Provencal recipe!