500 ml of coconut cooking cream
200 g of rice syrup
15 g of powdered agar-agar
30 g of vanilla soya drink
5 g of vanilla flavouring
500 g of strawberries
In a big saucepan, dissolve the agar-agar into the soya drink and bring to a simmer. Then, pour in the coconut cream, the vanilla flavouring and the syrup. Bring to a boil then immediately remove from the heat. Pour the resulting mixture into the serving cups while still hot.
Once it has cooled, blend the strawberries into a sauce and pour it on to your pannacotta.