Vegan Panna cotta

For 4 servings:

1 can coconut cream (400 ml) (can be done in a blender, drink the flesh of a young coconut with coconut water)
2 tsp agar-agar
1/4 of vanilla pod
1/2 Cup honey or agave nectar, syrup Jerusalem artichoke (easier for Russia) to the most diet option is ideal extract of stevia or a banana
1 Cup blueberries and raspberries (can be apricots, peaches, strawberries and other fruits)
pinch of sea salt

1. Heat 8 tablespoons of water with agar-agar (4 tbsp water 1 tsp powder, heat), bring to boil and heat the mixture for 1-2 minutes.

2. Mix with coconut cream, sweetener, agar and vanilla in the blender and bring to a fluffy and light cream.

3. Part berries to sprinkle on the bottom of bowls or glasses, top, pour the cream, allow to cool in the fridge (a few hours).

4. Decorate the remnants of berries, served cold.

Prepared in just 15 minutes.

For holiday decorations (you will need paper mini cookie cutters).

1. Heat 12 tablespoons of water 3 teaspoons of agar

2. Bring to a boil, heat for 1-2 minutes

3. Remove from heat, add sweetener, mix well

4. Within each mini-mold put the berries, pour the agar solution.

5. Cool a couple hours, remove the mold, put in a bowl for dessert.

You can do it even easier and spread on top of berries, shredded coconut, mint leaves or

Jasmine petals.

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