Pistachio Panacotta
For 4 people:
– 100 g liquid crème fraîche
– 1 sheet gelatine
– 100 g sugar-free vegan coconut yoghurt
– 2 tbsp maple syrup (or liquid honey)
– 2 tsp pistachio paste
– Cranberry juice vinegar dressing
For the red fruit compote:
– 200 g fresh raspberries
– 50 g fresh jostaberries or blueberries
– 2 tbsp Martin-Pouret cranberry juice
– 3 to 4 tbsp chia seeds
– 4 tartlet cases
1. Day 1: Soften the gelatine sheet in a small bowl of cold water. Put to one side.
2. In a saucepan, bring the crème fraîche and the maple syrup to a gentle simmer.
3. Add the drained gelatine sheet and mix well with a whisk.
4. Finally, add the vegan yoghurt and the pistachio paste. Mix well.
5. Pour into silicon moulds and put in the freezer until the following day.
6. Prepare the compote: The day before, put the raspberries, jostaberries (or blueberries), Cranberry juice condiment and maple syrup in a salad bowl and mix well, slightly crushing the fruit. Add the chia seeds, mix and put in the refrigerator until the next day.
7. The next day, take the panacotta out of the moulds and put them in the refrigerator for 4 to 5 hours, until they are defrosted. Just before serving, put the compote in the tartlet cases and decorate the panacotta with a drizzle of cranberry juice vinegar dressing.