In case you haven't noticed, it's summer! So today I'm introducing you to the recipe for success: a super light and easy-to-make vanilla-flavored panna cotta served with a strawberry coulis. Pure simplicity :-) .

It's quite different from the traditional Italian cooked cream because I use more milk than cream, making it incredibly easy to eat (even though I love Italian cuisine, you must admit desserts aren't really their thing) ! I was largely inspired by the recipe of Michel Guérard and Julie Andrieu because it's a true model of lightness and because I've been making it for years at home or at work. To adapt it to plant-based cuisine, I replaced the milk with rice milk (soft and lighter than soy milk), the gelatin with agar-agar, and the cream with soy cream.

For the amount of agar-agar, check your package as it varies from one brand to another (for Kalys it's 2g for 200 mL and for Vahiné it's 2g for 500 mL). Here, you'll need the amount for 1L of liquid.