Serves : 4
Preparation time: 20 minutes
Chilling time : 3 hours
Cooking time: 8 to 10 minutes
- Ingredients
- 500 ml (2 cups) rice or coconut cream
- 5 ml (1 tsp.) natural vanilla extract
- 15 ml (1 tbsp) Amaretto
- 90 ml (6 tbsp) sugar
- 1 pinch salt
- 3 sheets gelatin or 1.5 sachets gelatin powder
- 1 punnet strawberries, hulled and halved
- ½ lemon, juice
Preparation
- In a large volume of cold water, rehydrate the gelatin sheets or follow the instructions for powdered gelatin.
- Heat the rice or coconut cream, vanilla extract, Amaretto, half the sugar and salt in a saucepan over medium heat until simmering, then whisk in the wrung-out gelatine leaves.
- Divide the mixture between 4 verrines and chill in the fridge for 3 hours.
- In a bowl, combine the strawberries, remaining sugar and lemon juice. Refrigerate for 30 minutes.
- Serve panna cotta with strawberries on top.
