For the panna cotta:
200ml Califia Farms Vanilla Oat Milk
2 tbsp. (15g) corn flour
1 tbsp. maple syrup
For the raspberry compote:
1/4 cup frozen raspberries
Optional sweetener to taste
Method:
1
Whisk together the oat milk, corn flour, and syrup so no lumps remain.
2
Cook, stirring, over medium heat until thickened, then pour into a ramekin and leave in the fridge to set for 2-3 hours.
3
For the compote, heat raspberries with a dash of water in a pot or microwave (with optional sweetener) until jammy. Leave to cool.
4
Serve Panna Cotta topped with raspberry compote!
Ingredients
For the panna cotta:
200ml Califia Farms Vanilla Oat Milk
2 tbsp. (15g) corn flour
1 tbsp. maple syrup
For the raspberry compote:
1/4 cup frozen raspberries
Optional sweetener to taste
Directions
Method:
1
Whisk together the oat milk, corn flour, and syrup so no lumps remain.
2
Cook, stirring, over medium heat until thickened, then pour into a ramekin and leave in the fridge to set for 2-3 hours.
3
For the compote, heat raspberries with a dash of water in a pot or microwave (with optional sweetener) until jammy. Leave to cool.
4
Serve Panna Cotta topped with raspberry compote!
