Panna cotta Coco

Ingredients

  • 400 mL de Boisson végétale Alpro Coco
  • 10 g de gélatine bovine feuille bronze ou Agar-Agar
  • 400 mL de lait de coco
  • 10 g de Noix de Coco râpée
  • 100 g de Sucre en poudre

Preparation

  1. Ramollir la gélatine dans de l’eau très froide
  2. Tiédir la boisson végétale Alpro Coco et le sucre, puis ajouter la gélatine.
  3. Ajouter le lait de coco puis le couler dans les verres.
  4. Laisser reposer minimum 4h au réfrigérateur.
  5. Saupoudrer le dessus de la Panna Cotta avec de la noix de coco râpée.
99BE19B4-8185-43C0-864BF77AA6BFC5E4<br>Alpro Drink Coconut 1L edge FR front.png<br>80003495

Vous aimerez aussi

A850DA82-386A-4993-8C1E102BAAF02D7A<br>Gâteau choco-coco.jpg

Gâteau choco-coco
27883F33-50EC-478A-B4F6B34DBD3D2E9F<br>A_NA_NA_Master_Recipe_Image_simplevanillacake___Drinks_NA_Soy_NA_TetraUHT_1l_HR_horizontal.tif<br>Simple Vanilla Cake An easy, crowd-pleasing cake made with versatile Alpro Soya Drink "250g self-raising flour 70g vanilla sugar 190ml Alpro Soya Drink 75ml sunflower/olive oil 40ml boiling water 1 vanilla pod or 1 tsp vanilla essence 3 tbsp flaked almonds pinch of salt" "1. A one-step cake that a breeze to make, tra-la! Preheat your oven to 180°C and oil an 8"" cake tin. 2. In a mixing bowl, stir together the self-raising flour, vanilla sugar, seeds of the vanilla pod (or essence) and a pinch of salt. Add the Alpro Soya Drink, sunflower oil and boiling water and whisk the whole lot until smooth. 3. Pour the mixture into your tin, sprinkle over the flaked almonds and bake for 40-45 minutes until a lovely golden brown. Test by piercing with a wooden skewer – when it comes out clean, your cake is ready. 4. Let the cake to cool. (We know, hard not to dive in straightaway!). Fab with coffee any time, or as a dessert with fresh fruit and a spoonful of Alpro creaminess."

Gâteau à la Vanille
399C5880-9E7F-4FB1-8FC07C02B7288270<br>Tiramisu végétal.jpg

Tiramisu végétal
E1CC1914-2001-447D-A57AA53F53047654<br>A_IceCream_NA_Master_Recipe_Image_icecreamdessert___IceCream_Multi_Hazelnut_Chocolate_Tub_500ml_HR_horizontal.tif<br>Choconut Ice Cream Dessert A super-nutty delicious dessert with Alpro Chocolate Hazelnut Ice Cream "500g Alpro Chocolate Hazelnut Ice cream 100ml maple syrup 60g whole hazelnuts A pinch of salt 6 tbsp sprinkles" "1. Roast the hazelnuts in a frying pan (without oil) until they brown a little and smell lovely and toasty. Tip them out and let them cool a little, then chop finely. 2. In the still warm frying pan, cook the maple syrup for five minutes until it thickens and turns a deep golden colour. 3. Stir in the chopped hazelnuts and a pinch of salt then pour the mixture in a thin layer onto a baking tray lined with paper. When it’s completely cool and hard, break into shards. 4. Divide the Alpro Hazelnut Chocolate Ice cream between four glasses or dessert bowls, decorate with the hazelnut praline pieces and chocolate sprinkles. Doubly nutty, decadently delicious!"

Dessert glacé au chocolat