A Lotta Panna Cotta with Poached Strawberries

I've discovered the most amazing gelatine (eugh) substitute (not that one ever seeks to replace gelatine but rather to imitate its function) called Agar Agar which is readily available in powdered form from most health stores and/or Dischem pharmacies. 

This awesome powder can be used to make vegan cheese cakes, mousses, jellies and PANNA COTTA! Yep. Panna. Freaking. Cotta.

You may have to experiment a little with the Agar Agar powder to get the right measurements for your desired consistency (depending upon which dessert you want to make). The key to using the Agar Agar powder is to bring it to a boil and then to let it cool and set. 

I've been making Panna Cotta in record time because the mixture sets so quickly, so this is a great dessert to make if you want something that looks all fancy without having to offer a quid pro quo of time and effort.

Ingredients

• 300 ml soya cream / coconut cream
• 200 ml soy milk / coconut milk 
• 45g castor sugar 
• 1 vanilla pod / 1 tsp vanilla paste (the latter is available from Woolworths' baking section)
• 4g Agar Agar
• 200 ml champagne or sparkling wine
• 200 g castor sugar 
• 1 punnet fresh strawberries, washed and sliced (but you can use any fruit of your choosing e.g. raspberries, gooseberries, pears etc.)   

Pour the cream, milk, castor sugar and vanilla (if using a pod then slice the pod and scrape out its contents) into a pot. Add the Agar Agar and bring to the boil.

Whisk to dissolve the Agar Agar and allow to simmer for about 2 minutes. 

Remove from the stove, pour mixture into your desired moulds and leave to cool (outside at first and then transfer to the fridge when the mixture is not longer steaming hot). 

While the Panna Cotta mixture is cooling in the fridge, pour the champagne / sparking wine and castor sugar into a pan and bring to the boil. Pour the champagne syrup over the strawberries and allow to cool. 

Once everything has cooled turn the Panna Cotta out from its mould onto a plate (if you struggle to get the Panna Cotta out of the mould, then place the mould in a few centimeters of hot water for about 30 seconds). Spoon strawberries and syrup over the Panna Cotta and serve. 

Left over champagne syrup can be used towards...MORE PANNA COTTA the following day.