Ingredients
(for 6 people)
For mousse:
500 g ripe peaches
120 g raw brown sugar
10 almonds
lemon juice
For panna cotta:
400 gr coconut cousine
100 ml Natural BioSoyaDrink
2 teaspoons of agar agar powder
40g of brown sugar
vanilla essence
For truffles:
200 g dark chocolate 70%
100 g dark chocolate 50%
150 g BioRiceDrink hazelnut
Made with
Preparation
MOUSSE
Wash and stone the peaches, cut them into small pieces and pour into a non-stick pan. Add the brown sugar, lemon juice and a drop of water and then soften over a low heat for ten minutes. Pour into a food bag, or other closed bag, put in the fridge.
PANNA COTTA
Dissolve the agar agar with Bio Soya Drink. Pour into a saucepan, add the sugar and Bio Coconut Cuisine and vanilla. Then mix well and cook on a low heat, ensuring the temperature is not too high. Mix constantly with a whisk. Simmer for about 5 minutes.
Pour the mousse into the bottom of some glasses and then pour in the still warm panna cotta. Leave to cool in the fridge for at least 2 hours before serving. Garnish with cocoa truffles.
TRUFFLES
Cut the chocolate into small pieces and transfer these to a metal bowl. Bring Bio Rice Hazelnut Drink to the boil and remove from the heat. Add the chocolate and whisk to obtain a smooth, creamy mixture. Transfer it to a metal plate and spread it out as much as possible with a spatula. Leave to cool in the fridge for a few hours. Make balls and coat them with dried fruit. Keep in the fridge for a few hours.
