This is the image and flavor of my summer. A creamy, chilled dessert with an elegant flavor. The orange syrup, sweet and citrus, only increases the potency of each spoonful. An intense and delicate dessert at the same time. It makes me connecting out the femininity and tranquility that exist in me.
Panacota
- 1 cup almond milk tea (cold).
- 3/4 cup or 200 grams vegetable milk cream.
- 1/3 cup demerara sugar.
- 1 teaspoon agar agar.
- 1 teaspoon vanilla extract.
- pinch of salt.
Set aside 4 small glass, porcelain or ceramic bowls or ramekins, with the shape you want. You can also put everything in a big shape. Wet the containers with drinking water to make it easier to remove/unstick the puddings when ready.
In a medium saucepan, place all the ingredients, mix well and place over high heat until it starts to boil, always stirring to dissolve the sugar well. When it starts to boil, lower the heat and count 2 minutes, always stirring. Pour the liquid into the containers and refrigerate them for 30 minutes or until they are quite firm.
To misinform, take a plate and place the container upside down on the plate. With the tip of the knife, pull one side very gently. It will quickly detach from the container.
Orange Syrup
- 1 cup orange juice.
- 1/2 cup demerara sugar.
- 2 teaspoons corn starch.
In a medium saucepan, combine everything and bring to a boil over high heat, stirring constantly, lower the heat and cook until thickened.
Serve with edible flowers and orange slices.
Enjoy! Tag my Instagram @camilaseraceni in your creation!