Vegan Panna Cotta and the Agricultural Colony of Herzliya
Sunday evening, Rosh Hashanah eve, we are driving to my parents' house in Herzliya to sit for a holiday meal under the old olive tree.
Dad will turn on the string lights and complain, like every year, about the heat.
"There's no air," he claims, "you can't breathe in this humidity."
Since so many huge new villas were built around their house, it seems the air in my parents' garden has stopped moving.
Their house is a small house with a red roof built on a sand dune hill in the 1930s.
A small house surrounded by a large garden that was once my grandparents' farm back when Herzliya was an isolated agricultural colony and a breeze would blow on the eve of the New Year.
Today, the small house is surrounded by a big city that slightly blocks the early autumn air and wind.
But when I enter the yard, I still feel as if I am in the Herzliya agricultural colony, and Grandpa is about to walk out the door with his old rifle to scare off jackals and infiltrators from the border and the farm.
Anyway, enough with the memories, what about dessert?
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Because it's going to be hot this holiday eve and because there is no breeze left in the yard of Neve Oved neighborhood in Herzliya, I'm going to prepare a light and tasty dessert.
This year I'm bringing a vegan Panna Cotta based on soy milk and a little coconut cream with pomegranates and chopped mint that's fun to eat in the warm weather of early autumn.
For those who don't know Panna Cotta, it's one of the easiest recipes in the world to make and in my opinion, very, very impressive.
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How to enjoy it?
One serving of vegan Panna Cotta is wonderful as a nutritious and low-calorie dessert, rich in antioxidants thanks to the pomegranate seeds.
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Nutritional values by trainer and nutritionist Noam Bachar:
One serving of Panna Cotta (out of 4)
160 kcal
20g carbohydrate
1g protein
8g fat (of which 3g saturated fat)
Vegan Panna Cotta
Ingredients
- 2 cups soy milk 480 ml
- 3 tbsp silan (date syrup) 60g
- 4 tbsp pomegranate molasses 40g
- 4 tbsp coconut cream (20% fat) 40g
- 4 tbsp pomegranate seeds 40g
- 1 tbsp agar agar or synthetic gelatin
- handful of chopped mint
Instructions
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Transfer the soy milk, silan, coconut cream, and agar agar to a small pot and bring to a boil.
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Cook over low heat for about 8 minutes.
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In a small dish intended for panna cotta, pour a tablespoon of pomegranate molasses at the bottom.
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Repeat the process for each of the panna cotta dishes.
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Pour the hot milk mixture into the dishes and transfer to the refrigerator for at least 3 hours until set.
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After it has set in the refrigerator, turn the dish over onto a serving plate; the pomegranate molasses should now be at the top of the panna cotta. Garnish with a tablespoon of pomegranate seeds and chopped mint on top.
Notes
If you don't have special panna cotta dishes, you can also make the panna cotta in glasses and pour the pomegranate concentrate over it.
