Many weeks I have been reflecting on this. I wanted something vegan that looks like panna cotta but tastes spicy. One should be able to make it with every vegetable. As I wanted to have something in red, I took red bell pepper. You can also use tomatoes and you can of course replace the red bell pepper by kohlrabi or cauliflower for an “almost original white panna cotta”, by zucchini for a green one and so on. It is really very easy to make, you will be astonished. – The funniest part of the work was to take photos from! This spicy Panna Cotta tastes of course most delicious with salad (we prefer rocket salad), but it looks much nicer almost “nude”. This shape reminded me of “Venusbrüstchen” or “Capezzoli di Venere”. Those of you who saw the movie Amadeus will know what I am speaking about; s. the photo at the very bottom.
That´s how it started, the flowers in the background are optional.
** You can take any vegetable. Cut it and cook for about 15 minutes in salted water, strain and puree with the hand blender.
*** Agar is a gelling agent extracted from red algae, a vegetarian alternative to gelatine.
Roast the bell pepper (200 ° C in the oven) until it becomes dark and peel.
Put it into a bowl. Add garlic, salt, pepper, Tobasco, almond milk and puree with the hand blender.
In a pan heat it, add agar, cook (it must not boil) and stir for about 2 minutes (read the prescribing information for the exact cooking time). Set aside and let cool for some minutes.
Grease about 5 – 6 demitasses. The more you grease the better you will later get it out in one piece.
Divide the liquid mixture among the greased demitasses. Let set for about 1 hour. You need not place it in the fridge.
To serve, remove each panna cotta with the help of a sharp knife make it loose (on the upper side / later down side) and turn onto a plate.
Garnish with sweet peas, rocket leaves and serve with pesto, vinaigrette or Sauce Medici.
* Queen Catherine of France, born Medici, used red bell pepper in cassoulet, a one pot meal.