Recipe of the Month: Panna cotta with agar agar and strawberry compote

May makes everything new ... or how does the saying go?! Here in Bavaria, it's cooler than ever, and yet we all long for warm spring days again. Sitting in the sunshine on the balcony or terrace and dreaming of
Summer dreaming. After all, delicious strawberries are finally available to buy again. 
Sweet, aromatic, and the first from the field. 

So get to the stove and quickly cooked my panna cotta recipe. I promise you, it's as always super easy, optionally vegan, and simply delicious. 

 Photo @besch_food

For about 6 small jars 

600 ml cream (or if vegan, almond milk / coconut milk or vegan cream)
3 tbsp sugar
1/2 tsp agar agar (prepared with some water)
1 vanilla pod 
for the purple version, some blueberry juice

1 bowl of strawberries
1 lime
some fresh mint

Bring cream with sugar and a split vanilla pod to a boil and let it simmer a bit. Remove the pod and scrape out the seeds with the back of a knife, then add them back to the cream. Add the prepared agar-agar (with about 2 tbsp water) and simmer for another 2-3 minutes. Pour half of the cream mixture into molds. For the purple version, add 1-2 tbsp blueberry juice. 
(e.g. warm some frozen blueberries with a little water in a pot and collect the juice)
It's best to place the little jars in the fridge overnight and let them set. 
For the strawberry compote, wash and quarter the berries. Drizzle with lime juice. Add a little sugar to taste. Cut the mint into very fine strips and mix it into the strawberries. 
To unmold, briefly dip the glasses in hot water and carefully loosen the sides with a smooth knife. 
Arrange with the marinated berries and enjoy. 

Enjoy your meal!

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food