Lemon and Vanilla Pannacota

Ingredients:

1 liter of sugar free almond milk

grated peel of 2 small lemons

2 tablespoons of arrowroot flour or corn starch

1 vanilla pod (only the seeds)

4 to 5 tablespoons rice jelly

1 tablespoon of agar agar

Ingredients Strawberry Jam:

250 gr of strawberries cut into pieces

2 tablespoons of coconut sugar

1 tablespoons chia seeds

3 tablespoons water

Place the ingredients of the pannacotta on a pan except the rice jelly and the agar agar. Stir energetically with a wire rod to dissolve the arrowroot / corn starch. Then add the jelly and stir again.

Place in the stove in low heat for about 15 minutes for the flavours to open.

At this time add the agar agar, previously dissolved in water in a small bowl, stirring continuously. Increase the heat and allow it to boil for about 3 minutes to activate the agar agar.

Remove from the heat, let it cool for 10 minutes, pour into a pudding mould or individual ones, let it cool down completely and refrigerate for 4 hours (ideal to make in one day to eat the day after).

Strawberry and chia jam Place the strawberries, coconut sugar and water in a saucepan in low heat and simmer for the strawberries to soften (stirring while waiting), then add the chia seeds and stir again and cook in low heat for about 10/15 minutes .

Remove from heat and allow it to cool completely, then place it nicely on top of the pannacota.

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