PANNA COTTA:
• 2 cups full fat coconut milk
• ¼ cup pure maple syrup
• 3 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp vanilla extract or half a vanilla pod
• 1.5 tsp agar
STRAWBERRY COULIS
• 175g frozen or fresh strawberries
• 2 tbsp pure maple syrup
• 1 tbsp lime juice
To garnish use Fresh Strawberries or Lavender Flowers
Method
PANNA COTTA
Combine the coconut milk, maple syrup, lime zest, lime juice and vanilla into a sauce pan. Bring to a gentle simmer and make sure the mixture doesn’t boil. In a small bowl, mix the agar agar powder with a little bit of room temperature water to form a milky white liquid. Add to the saucepan and continue to mix for 3-4 minutes. If using a vanilla pod, remove before dividing the mixture into 4 glasses or ramekins. Allow to cool to room temperature and then refrigerate for 3-4 hours or overnight.
STRAWBERRY COULIS
Combine all the ingredients together in a small pot and bring to a boil for 5 minutes. Turn the heat down and simmer for 15-20 minutes. Allow to cool and blend until smooth. Strain the mixture and divide evenly across the 4 refrigerated panna cotta’s. The coulis can also be stored in a clean jar and refrigerated for up to 3 days.
Pair with Absolute Zero Nectar Non-Alcoholic Sparkling Wine.
ABOUT THE WINE:
A delicious non-alcoholic champagne with tiny festive bubbles, luscious rich honey, fresh fruit and nougat on the palate, well balanced with a smooth finish.
