Vegan Oat Panna Cotta

It’s been so sooo long since I last posted here… I think I might not even know how to blog anymore! So please be kind if I sound a bit rusty – I will try my best, I promise!

Now that I’m typing those first few lines in a long time it makes me realise how much I’ve missed it! It’s not that I haven’t created (food) content in the meantime, oh no, quite the contratry: I’m working on a lot of lovely food projects for wonderful clients and hopefully I’ll be able to share some of that with you once it’s finished. But between those jobs, our house renovation (you might have seen on Instagram) and planning a wedding with all of this Covid-19 madness going on, there’s barely any time left. But I have so many ideas and already created some great recipes that I cant’t wait to share with you as soon as possible.

BTW: Are you interested in a more detailed post about our new house, the renovation, the planning and the move? Let me know, because I have plenty of footage that’s waiting to get used!

Back to the original topic. I made some dessert for you! A yummy and lighter version of a true classic – nice and fruity so it’s perfect for summer: I proudly present you my fabulous vegan Oat Panna Cotta (or as Mr. Zebra calls it: panna cOATa) with a zesty maracuja topping. At the end of this post I’ll also share a recipe with you that will show you how to make your own oat cream.

The ingredient list as well as the preparation is short and sweet – what more do you need for a grand summer dessert?

Oat Panna Cotta

Oat Panna Cotta

Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 20 minutes
Waiting Time: 45 minutes
Total Time: 1 hour 7 minutes

A vegan version of the classic italian dessert paired with a fruity topping - delicious, light & perfect for sunny days.

Ingredients

  • 200 ml oat cream store bought or homemade with the recipe below
  • 400 ml oat milk
  • 3 tbsp sugar alternatively: agave syrup
  • 1 tsp vanilla extract
  • 1/2 sachet Agar Agar (à 30g)
  • 250 ml multi fruit juice (e.g. Orange-Mango)
  • 3 tsp corn starch
  • 1 passionfruit

Instructions

    Add all the ingredients for the oat panna cotta to a pot and it bring to a boil over medium heat, stirring constantly. Boil for at least 2 minutes, then take it off the heat and pour the mix into 4 dessert cups. Let it cool down until the mixture firms up.

    For the sauce pour 2/3 of the juice into a pot and bring it to a boil. Combine the remainder of the juice with the corn starch until there are no more lums, then stir it into the hot juice. Let it simmer until it thickens slightly. Halve the passionfruit, scrape out the pulp and add it to the sauce.

    Top the oat panna cotta with the sauce and chill until serving.

    Tastewise it’s a wee bit different than the original but still really yummy, especially if you like porridge. The topping is just to die for – so fruity and tropical and very morish.

    By now almost every supermarket should stock a broad variety of both oat milk and cream. But I also wanna show you how you can DIY oat cream because it’s really easy and it will help to reduce waste.

    Oat Cream

    Oat Cream

    Yield: 500 ml
    Cook Time: 15 minutes
    Rest Time: 10 minutes
    Total Time: 25 minutes

    A creamy alternative to dairy - very easy to make.

    Ingredients

    • 50 g oats
    • 500 ml water
    • 1 tsp neutral oil
    • 1 pinch of salt

    Instructions

    Put the oats and the salt into a mixer. Bring half of the water to a boil and pour it over the oats. Let them soak and cool down.

    Add the remaining water and the oil and mix everything for 1-2 minutes. Let it sit for about 5 minutes.

    If you want to can now strain the cream through musselin or a nut milk bag to remove solids. Pour into a glass jar and keep in the fridge for up to 5 days.

    That’s it from me for now

    talk to you soon and till then… stay sweet & HAPPY DESSERT MAKING!

    xx Kristin

    Advertisements

    Lovely Churro Hearts for Valentine’s Day

    Hey friends,

    and a warm welcome to this year’s Valentine’s Special! No, just kidding – even though the “day of love” is indeed a good occasion in this case, but the recipe that I want to share with you today, is by no means limited to a single day. Just like (extraordinary) expressions of love they are amazing all year round, because let’s be honest: Who doesn’t love churros?

    For me, those crispy fried strands of dough are inseparably linked to hot summer days in Spain, full of laughter, loud music and tons of delicious food. But not while only on holiday, churros make a sweet treat! I’ll show you how can easily recreate them at home and how to shape them into sweet little hearts.

    Churro Hearts

    Churro Hearts

    Yield: makes about 15
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Cooling Time: 2 hours
    Total Time: 2 hours 25 minutes

    Whether you make them for Valentine's Day or not: Everyone will love these sweet Churro Hearts!

    Ingredients

    • 50 g butter
    • 170 ml water
    • 1 pinch of salt
    • 70 g flour
    • 2 eggs
    • about 1 liter of oil for frying
    • 6 tbsp sugar
    • 2 tbsp brown sugar
    • 1 teaspoon cinnamon

    Instructions

    1. Heat butter, water and a pinch of salt in a small saucepan and bring it to a boil, then add the flour (all at once) and stir with a wooden spoon until a lump forms on the base of the pot.
    2. Remove from the heat, then stir in the eggs one by one and mix until a smooth, sticky batter forms.
    3. Now transfer the batter into a piping bag with a small star tip and pipe your churro hearts onto a piece of parchment paper. Tip: It's the easiest if you start with the bow of the heart and then work your way back to the start and join the strands there.
    4. Then put the hearts in the freezer for 1-2 hours. In the meantime, combine sugar, brown sugar and cinnamon in a bowl.
    5. Heat the oil in a small, high pot at medium temperature. Now add the frozen churro hearts to the hot fat and bake from both sides until golden brown for 3-4 minutes. Drain the excess oil on a kitchen towel, then dip the hearts into in the sugar mixture and serve them still slightly warm with chocolate sauce.

    Have you planned a little something for your partner this Valentine’s Day? Fun Fact: we celebrate our Valentine’s Day due to quite complicated schedules a few days late on Saturday. But our gifts will be the most beautiful ‘thing’, you can give each other: quality time spent together! Our plan is to cook a delicious, genuine Indian curry together – I’m really looking forward to it! ♥

    Stay sweet & HAPPY VALENTINE’S DAY!

    xx Kristin

    [13] Crème Brûlée Chocolates

    Hey friends,

    Christmas is approaching fast and therefore I would like to give you some nice gift ideas in the next few days.

    In our family we (at least the adults) agreed to only gift eachother small presents, preferably homemade. So last year, I put together a box of handmade chocolate for everyone – from salted caramel to berry cream and spicy marshmallows, it had everything your heart could desire. It also included the pralines that I want to share with you today: Delicious Crème Brûlée chocolates with a crunchy caramel crust and sweet white chocolate.

    Crème Brûlée Chocolates

    Crème Brûlée Chocolates

    Yield: makes about 15
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Cooling Time: 2 hours
    Total Time: 3 hours

    Just as tasty as the dessert classic & a great homemade gift idea from the kitchen!

    Ingredients

    • 80 g cream
    • the pulp of half a vanilla pod
    • 150 g white chocolate
    • storebought chocolates cases + some extra chocolate
    • or
    • 200 g white chocolate and a silicone chocolate mould
    • 40 g sugar
    • 1 tbsp golden syrup or honey
    • 1/2 teaspoon baking soda

    Instructions

    1. Put cream, vanilla and the chopped white chocolate into a small saucepan, heat on medium temperature and allow to melt until it's smooth. Remove from heat and let it cool at room temperature.
    2. In the meantime prepare the chocolate shells. To do this, chop the second part of white chocolate and melt in a water bath and (ideally) temper the chocolate. Put some chocolate into the silicone moulds, distribute well and then turn over so that the excess chocolate can drip out. Scrape off the excess and then let the chocolate set in the refrigerator.
    3. Now fill the hollow chocolates (either the homemade or storebought ones) with the cooled vanilla creme, leaving a small gap at the top. Place in the fridge for half an hour, then top with the remaining white chocolate, level and scrape off the excess to seal the chocolates. Let them set for at least one hour in the refrigerator.
    4. In the meantime, make the Honey Comb. Heat the sugar and honey in a small saucepan and simmer on a medium flame until it turns into a light caramel. Now stir in the baking soda (be careful, it will foam up!) and pour the mass directly onto a sheet of baking paper. Even out a bit and let it cool down. The mass will turn very hard and then can be broken into small chunks.
    5. Remove the chocolates from the mould and grind some of the honey comb with a mortar and pestle. Lightly melt the surface of the chocolates with a lighter or flambé burner and dip into the caramel powder. Lastly, caramelise the top lightly with the flambé burner, allow to cool and the chocolates are ready to serve.

    Did you make chocolates by yourself before? If so, which is your favourite recipe?

    Stay sweet & HAPPY CHOCOLATE MAKING!

    xx Kristin

    [8] Gingerbread Trifle + Giveaway | #ad

    Hey friends,

    In my opinion there are certain flavours that are inextricably linked to experiences, memories or moments. Cinema tastes like popcorn, my children’s birthday tastes like Käse-Sahne-Torte and afternoons after school have the taste of ‘Anna & Kristin’s special pasta’ (maybe I’ll pubish the recipe on here one day 😉).

    And Christmas? For me personally, the Christmas season tastes most of all like gingerbread – maybe with a hint of Vanillekipferl (crescent shaped vanilla shortbread) and speculoos. Without gingerbread it just wouldn’t be the same. The nuts, the spices and the chocolate in there ♥ That’s the concentrated flavour of Christmas to me.

    Mostly gingerbread just get’s eaten on it’s own, but today I’ll show you a way how to turn gingerbread into a lovely Christmas dessert: piled up layer by layer with a whipped sour cream and fruity cherries to create a marvellous Gingerbread Trifle – here’s the recipe:

    Gingerbread Trifle

    Gingerbread Trifle

    Yield: makes about 6
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Additional Time: 30 minutes
    Total Time: 1 hour 5 minutes

    The taste of Christmas: flavourful gingerbread, sweet cherries and rich vanilla creme.

    Ingredients

    • 1 jar of preserved cherries (680g)
    • 1 tbsp cornstarch
    • 2 tbsp sugar
    • 400 g sour cream
    • 200 g cream
    • 50 g vanilla sugar
    • 3-4 large gingerbread with chocolate glaze (ideally German-Style Lebkuchen)

    Instructions

    1. Drain the jar of cherries, collecting the cherry juice in a saucepan. Remove about 4 tablespoons of the juice, pour it into a small bowl and stir together with the starch until smooth. Bring the remaining juice to a boil together with 2 tablespoons of sugar. Stir the starch mixture into the boiling juice, simmer briefly until it thickens and then remove from heat. Finally, add cherries back in and let everything cool well.
    2. Meanwhile, put sour cream, cream and vanilla sugar in a large bowl and whip up with a hand mixer until it's thick and creamy.
    3. Finely chop the gingerbread. Now alternately put a layer of gingerbread in a dessert glass, then some sour cream, next some cherries and then again a layer of sour cream. Finally top with gingerbread and serve.

    AND NOW THE GIVEAWAY:

    Today you can win 1 packet of gingerbread from Pfeffer & Frost – the finest Elisenlebkuchen that come in a really pretty box!

    Pfeffer & Frost is a young start-up from Nuremberg: the two founders behind it, Jannik & Tillman, are real gingerbread fans and came up with the idea to create a modern packaging for the old-established Elisenlebkuchen – and they succeeded! Sturdy cardboard and a biodegradable foil protect and keep the gingerbread fresh; the colourful and lovingly illustrated design by  London artist Alec Doherty makes the box a real collector’s item! The edition is limited and next year they will come in a whole new look.

    The content of the box is just as amazing! Baked by hand in a traditional Nuremberg bakery and brimming with good ingredients: fine almonds, sweet marzipan and delicious hazelnuts – this turns the gingerbread into a real taste experience!

    The great design of the boxes is something you can see in the photos, the taste you can unfortunately only imagine … but that can change, because I’m going give one of them to a lucky winner!

    HOW TO ENTER:

    You can participate by commenting on this post, via Facebook and on Instagram – you can thus secure 1 entry on each platform (that a maximum of 3 entries per participant). My question is the same everywhere: Which is your favourite Lebkuchen style – chocolate glazed, with icing or au naturelle?

    Giveaway Rules:

    • The raffle starts on 08.12.2018 at 8:00 and ends on 12.12.2018 at 23:59 (CET).
    • Eligible are readers from Germany, who are at least 18 years old.
    • Participation is via the submission of a comment on the blog and under the corresponding on Facebook and Instagram posts.
    • The raffle is not affiliated with Facebook / Instagram and is not sponsored or organized by Facebook / Instagram in any way.

    So I wish you the best of luck and until then…

    Stay sweet & HAPPY DESSERT MAKING!

    xx Kristin

    Pumpkin Cinnamon Rolls

    Hey guys,

    last week in Italy still felt really summery but now it seems like autumn has reached Germany and caught up with me. It’s nice and golden autumn weather but nevertheless quite chilly in the mornings and at night. And can I tell you a secret? I LOVE IT! It’s such an amazing feeling to cosy up inside & just get comfortable with some candles and a good book.

    Traditionally autumn time also means it’s the season for soups but I just don’t quite feel like that yet. So the pumpkin soup has to wait for a wee bit longer – instead I’m turning the orange veg into cinnamon-y and sweet yeast rolls. The smell, the colour and obviously the taste is so wonderful – you have to try it!

    [amd-zlrecipe-recipe:9]

    Did you bake with pumpkin before or do you prefer to make savoury dishes with it?

    Stay sweet & HAPPY BAKING!

    xx Kristin

    Plum Crumble Cookies

    Hello my dears,

    all of a sudden, summer is over. It went out with a bang – or more acurately a pretty big storm – and that was the end of the warm weather. But that’s not all bad, because autumn brings so many great things with it: the colors, the smells and all the seasonal produce.

    One of my personal highlights in autumn: fresh plums! I love a good slice of plum cake with sweet crumble and a dollop of whipped cream. Mmmmh … Inspired by this classic recipe I came up with some delicious cookies, also featuring plums and crumble but in a more modern way. Fruity and crispy on the outside, sweet and soft on the inside – the perfect combination!

    [amd-zlrecipe-recipe:7]

    Do you like plum as well? What’s your favourite recipe?

     

    Stay sweet & HAPPY BAKING!

    xx Kristin

    Mini Apple Pies

    Hey guys,

    in our front garden there’s a tiny old apple tree – looking fairly unremarkable and almost weak. But don’t let looks fool you! As soon as the season for apples arrives all of its branches are covered in shiny red fruit. A bit smaller than the average apple but just as delicious <3

    That also means: about a tonne of apples, waiting to be eaten. So I started off by making some yummy Mini Apple Pies – they aren’t only cute to look at but also taste scrumptious.

    ApfelKüchlein-1ApfelKüchlein-6ApfelKüchlein-2

    [amd-zlrecipe-recipe:4]

    ApfelKüchlein-3ApfelKüchlein-5ApfelKüchlein-4

    Do you like Apple Pie as much as I do? The next thing I’ll try to make with my abundance of apples is apple juice – do you maybe have any advice or tips for me?

     

    Stay sweet & HAPPY BAKING!

    xx Kristin