Vegan almond pannacotta with strawberry sauce




 Just almond milk is, say and write, already known since the Middle Ages! Even if it was at that time in Germany probably rather what for nobles and the upper class. Almonds were with us at that time of course rather, as well as exotic spices, scarce goods and thus quite expensive.

Nowadays, vegetable milk could also be a lot cheaper in Germany if it were not classified as a “luxury item” for tax purposes and therefore taxed at a whopping 19 percent. Cow’s milk, on the other hand, which is considered a basic foodstuff and is additionally subsidized, is only subject to 7 percent. Nice, isn’t it?

There it is naturally no miracle that it is fast said that it is expensive to live vegan. But apart from the fact that one can nourish itself super favorably and thereby also very well vegan, such taxes are naturally somehow so a little cheek and skillful work of the milk lobby. Well played, sirs!

Enough excitement, let’s finally get to the delicious pannacotta!

This one is not at all dissimilar to pannacotta, and in fact comes very close to our preparation. The almond milk is boiled together with gelatin and sugar and then chilled. Ready is the medieval dessert. Unfortunately not vegan!

What distinguishes the pannacotta from the almond sauce?

pannacotta is nothing more than “cooked cream”. And since cream is even a bit greasier than almond milk, we mix in a bit of almond paste to make our treat even creamier.

The purely vegetable, algae-based agar agar ensures the right consistency. You can now find it in any well-stocked supermarket. By the way, agar agar is not to be confused with agartine, of which you always have to use a little more in terms of quantity.

The sweetness is, of course, a matter of taste. As always with us. Especially with light desserts, we like to reach for normal raw cane sugar or agave syrup, because brown or coconut blossom sugar colors everything a little darker. And of course, we don’t want that with our snow-white almond pannacotta.

And yes, we know that when it comes to sweeteners, minds are divided. Some think sugar is the devil himself, while others constantly pick on syrup. Honestly, as with all things, it’s the dose that makes the poison. Often we leave out the sugar altogether anyway, because it simply tastes better to us pure.

Here we tried both versions, but the almond pannacotta with a little sweetness definitely tastes better. There you just have to always try around a bit.

Vegan almond pannacotta with strawberry sauce


500 ml almond milk
2 tablespoons almond paste
1 tsp vanilla extract
2 g agar agar
2 tbsp agave syrup
For the strawberry sauce
200 g strawberries
2 tablespoons agave syrup
1/2 tablespoon cornstarch
Place almond milk, almond paste, vanilla extract and agar agar in a saucepan and stir well.
Bring to a boil while stirring and simmer over medium heat for 3 minutes.
Then divide among four dessert glasses and let cool completely.
For the strawberry sauce, puree strawberries together with the agave syrup until smooth.
Stir the cornstarch into the cold strawberry sauce and then bring to a boil. Simmer over low heat for 3 minutes and then pour onto the pannacotta.

We have found that agar agar from different manufacturers also gives different results. Therefore, slowly adjust the amount to the desired consistency.