My friends, it’s been too long. And I’ve been busy. But I’ve missed you! I’ve been cooking so much, I’ve not taken the time to attend to my global family.
Today, I made some very delicious food. One of my clients had some special requests, and among them was that my meals and a special dessert all be gluten free. Now, don’t misunderstand me. I LOVE gluten. I mean I really love it. I would marry it. I kind of am married to it. But when my client makes a special request, I most happily oblige. So I made panna cotta. Vegan panna cotta. And it was as easy as everyone said it would be!
I modified a recipe I found on thekitchn.com, and I think it came out great! Let me know what you think!
Also, please, if you’re looking for a vegan version of a favorite food, please let me know, and I’ll see if I can make it deliciously vegan for you! As I said, I take requests!
Please note, I’ve begun cooking and baking in metric. If you need a conversion to imperial measurements, let me know, but do yourself a favor and get yourself a scale!
Coconut panna cotta with blueberries
500g coconut milk
454g coconut milk yogurt
6g agar agar flakes
2 small baskets of blueberries, divided
Put the coconut milk, sugar, yogurt, salt, and agar agar flakes in a medium saucepan over medium-high heat and bring to a boil, whisking regularly. Once boiling, reduce heat to low and simmer for 5 minutes. Remove from heat and set aside to cool for a couple of minutes.
Divide half of the blueberries equally among 6 6- to 8-oz ramekins. Pour the panna cotta over the blueberries, and put the ramekins in the refrigerator to set for 3 hours or so.
Just before serving, divide the remaining half of the blueberries equally between the ramekins, and enjoy!