Ingredients

The following ingredients have 4 Servings
  • 4 cups unsweetened plant milk of your choice (1 liter), we used soy milk
  • 1/4 cup maple or agave syrup (80 g)
  • 2 tsp agar powder (4 g)
  • 2 lemon peel strips (optional)
  • 1 vanilla bean, scraped (optional)
  • 1 cup frozen blueberries (230 g)
  • 2 tbsp cane, coconut or brown sugar
  • 1 tbsp water

Instruction

  • Add milk, syrup and agar powder to a saucepan and stir until well combined.
  • Add vanilla seeds and bean to the mixture and also the lemon peel strips. Stir again.
  • Bring to a boil and cook over medium-high heat for 2 minutes, stirring constantly.
  • Remove the vanilla bean and the lemon peel strips.
  • Divide the mixture amongst 4 glasses and let it cool at room temperature first and then in the fridge for at least 1 hour.
  • To make the blueberry compote, add all the ingredients to a saucepan and cook over medium-high heat for 5 to 10 minutes or until it thickens. Stir occasionally. Let it cool at room temperature and then transfer to a sealed container.
  • Top with some blueberry compote and chopped pistachios (optional) and serve.
  • Keep panna cotta covered in the fridge for 4 to 5 days and the blueberry compote in a sealed container also in the fridge for 1 to 2 weeks.