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, ideally, place in the fridge overnight.
7. Once cooled, sprinkle a little cinnamon over the dessert and simply enjoy. 😊

What makes fish gelatine special

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

Yet even amongst the different types of gelatine, there are striking differences.
Conventional beef gelatine produces a significantly firmer set, resulting in less tender dishes. Pork gelatine is off-limits to people who avoid pork for religious or personal reasons – such as Muslims, Jews and others.
In this context, fish gelatine offers an ideal alternative. Not only does it stand out for its health benefits, but it also possesses outstanding properties in the kitchen compared to conventional gelatine.

High-quality fish gelatine is a purified protein concentrate derived from fish collagen. Collagen proteins are among the most common protein structures found in humans and animals. Premium fish gelatine contains the full amino acid profile of collagen, is gluten-free and free from any additives. It is also odourless and tasteless. It is naturally cholesterol-free and contains virtually no carbohydrates or fats. It is also suitable for kosher and halal diets.

Find the recipe to try at home in the video on our Pinterest page!