Christmas cinnamon panna cotta without beef and pork

Ingredients

• 500 ml coconut milk
• Agave syrup
• 2 tsp vanilla extract/vanilla sugar
• 1.5 tsp fish gelatine
• Cinnamon (to taste)

It's as simple as this

1. Heat the coconut milk until it simmers gently.
2. add 1-2 teaspoons of fish gelatine and stir in.
3. Stir in the vanilla sugar and add the cinnamon.
4. Sweeten with agave syrup to taste.
5. Pour into small dessert glasses and leave to cool.
6. Then place in the fridge overnight.
7. Once cooled, sprinkle some cinnamon over the dessert and simply enjoy. 😊

What's special about fish gelatine

Gelatine often plays an irreplaceable role in the kitchen. It enables the production of delicate, creamy desserts and cakes that still retain a firm structure. No other binding agent such as starch has comparable properties, and even agar-agar or pectin cannot produce the same refined consistency.

But even within the different types of gelatine there are striking differences.
Conventional bovine gelatine produces a much firmer binding, which results in less delicate dishes. Pork gelatine is taboo for people who avoid pork for religious or personal reasons - such as Muslims, Jews and others.
In this context, fish gelatine offers an ideal alternative. It is not only characterised by its health benefits, but also has outstanding properties in the kitchen compared to conventional gelatine.

High-quality fish gelatine is a purified protein concentrate obtained from fish collagen. Collagen proteins are among the most abundant protein structures in humans and animals. Premium fish gelatine contains the complete amino acid profile of collagens, is gluten-free and free from any additives. It is also odourless and tasteless. It is naturally cholesterol-free and contains hardly any carbohydrates or fats. It is also suitable for kosher and halal diets.

Watch the recipe in the video on our Pinterest page!