Of which 11.1 g sugars and 0.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Vitamin C (berries)
Allergens tree nuts
Plant-based panna cotta with berries
A set almond base, topped with a quick berry compote.
Ingredients
- 400 ml (1¾ cups) almond milk
- 3 tbsp agar-agar powder (24 g / ¾ oz)
- 4 Medjool dates, blended into a paste (80 g / 2¾ oz)
- 1 tsp vanilla extract (3 g)
- 200 g (7 oz) berries — for the compote
- 2 Medjool dates (40 g / 1½ oz) — for the compote
- 3 tbsp water (45 g / 1½ oz) — for the compote
Method
- Make the compote first: cook the berries with the dates and water for 10 minutes, until thickened.
- Let the compote cool completely.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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