Almond panna cotta and sweet adzuki bean sauce
Preparation
180 min
Difficulty
Advanced
Servings
6
Preparation
Panna cotta
Mix the almond milk, the coconut milk, and the honey in a pot; bring the mix almost to the boil and, when it starts to simmer, add the agar-agar and keep on cooking for 2 minutes, mixing well. Pour the cream into the panna cotta moulds and refrigerate for about 3 hours.
Adzuki sauce
Drain the adzuki beans, put them in a pot adding water, lemon juice, sugar and half grape juice. Cook the mixture until the beans get creamy (add some more water if needed).
When cooked, mix them with the remaining part of the grape juice adding some more until it gets the desired consistency. Pass through a sieve and let cool. Arrange the pan cotta on the plates and add a dollop of sweet adzuki bean sauce.
Ingredients
Panna cotta
- 350 ml (1 1/2 cup) of almond milk
- 150 gr (2/3 cup) of coconut milk
- 2 tablespoons of acacia honey
- 100 ml (6 tablespoons) of grape juice
- 4 gr (1 teaspoon) of agar-agar
Adzuki sauce
- 240 gr (1 cup) of adzuki beans
- The juice of 1 lemon with its zests
- 50 gr (1/4 cup) of cane/white sugar
- 100 ml (7 tablespoons) of water
- 100 ml (7 tablespoons) of grape juice
