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.


  • 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


    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.


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


    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

    [21] Iced Chocolates

    Hey friends,

    Still looking for a small gift idea? Then these Iced Chocolates might be just right: Fast & easy to make and therefore the perfect last minute present ❤ And they’re super delicious, too!

    Iced Chocolates

    Iced Chocolates

    Yield: makes about 20
    Cook Time: 15 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 15 minutes

    Super fast to make & melt-in-your-mouth delicious - the perfect last minute gift!


    • 50 g coconut fat
    • 50 g milk chocolate
    • 50 g powdered sugar
    • 1 tsp cocoa powder
    • a little vanilla extract


    1. Melt the coconut fat in a saucepan over medium heat. Add the chocolate in small chunks and let it melt while stirring.
    2. Then add the powdered sugar, cocoa and vanilla and stir until it's creamy and smooth.
    3. Pour into a praline mould and let it solidify in the freezer for one hour. Remove from the moulds and then store in a cool place.

    I can’t get enough of them! Prepare to make more than one batch of them because they will disappear in no time!


    xx Kristin

    [16] Spiced Apple Sorbet with Apple Champagne + Giveaway | #ad

    Hey friends,

    I hope you’ll have a happy 3rd Sunday of Advent! Slowly but surely things are getting serious – Christmas is coming! Time for a little checklist:

    • Christmas tree 👉 done (we actually did that 2 weeks ago already)
    • Organise gifts 👉 I think I’m on a good way, quite a bit earlier than usual so I feel prepared
    • Planning Christmas dinner 👉 here I’m still a bit undecided, but at least the aperitif is sorted

    Before dinner starts, I will serve utterly delicious spiced apple sorbet topped with fantastic apple champagne to my guests! Only a few weeks ago I came across this apple champagne and absolutely totally fell for it – love at first sip. So of course it had to be part of my Christmas menue this year.

    Anyway, the cocktail is a wonderful starter: fruity & fresh with slight Christmas flavours. It doesn’t need much preparation, just a bit of time for the sorbet to freeze in peace – sounds easy? Is really is and therefore perfect for Christmas!

    Spiced Apple Sorbet with Apple Champagne

    Spiced Apple Sorbet with Apple Champagne

    Yield: makes 6
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Freezing Time: 12 hours
    Total Time: 12 hours 20 minutes

    A fresh & fruity aperitif paired with Christmas spices - it will make you want more!


    • 4 apples
    • 80 g brown sugar
    • 300 ml apple juice
    • 1 tsp cinnamon
    • 1/2 tsp ground star anise
    • a little vanilla
    • some lime juice
    • 1 bottle apple champagne


    1. For the sorbet, wash the apples, remove the core and cut them unpeeled into small chunks. Put them into a saucepan together with the brown sugar, apple juice, spices and a dash of lime juice. Bring to a boil and simmer for about 10 minutes.
    2. Remove from the heat and purée thoroughly. Pass the mixture through a fine sieve and pour it into a shallow plastic bowl. Close and freeze for at least 12 hours (preferably overnight).
    3. Take the sorbet from the freezer about 15-30 minutes before serving. Put one scoop of sorbet in a glass, pour the apple champagne on top and serve immediately!

    Fast, easy and delicious! Also really unique and probably not something you’d serve every day. But to be honest: the apple champagne is so good – I could definitely drink it every day.

    This amazing drink is made by Johannes from Adams Apfel. His dream: bottles filled with a delicious drink that will never empty. And as long as that doesn’t work yet, he lovingly produces a steady supply of his Apple Champagne. And speaking of bottles – have a look at the lovely label! ♥ It makes my little design heart beats a bit faster!

    The Apple Champagne is available in two varieties: dry and semi-dry and both taste very delicious! To give you the chance to taste it yourself, I will give away 4 x 1 bottle to you!


    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 Christmas tradition?

    Giveaway Rules:

    • The raffle starts on 16.12.2018 at 10:00 and ends on 19.12.2018 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 SORBET MAKING!

    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!


    • 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


    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?


    xx Kristin

    [1] Pomegranate Scones with Vanilla | #ad

    Hi friends,

    the time has come! So long in the planning and finally I can share with you, the best readers of the world, what I have been working on in the last few weeks: Fräulein Zebra’s Advent Calendar 2018!

    In the next weeks I would like to accompany you through the holiday season and give you some inspiration for the (undoubtedly) best time of the year. Here’s what you can look forward to:

    • Christmas recipes
    • Craft ideas
    • Table decoration
    • Big & small homemade presents

    In addition, I have worked really hard and organised quite a few for you. The focus this year is on regional companies, because Franconia has so much to offer! All too often, those regional gems get lost in the bulk of our consumption and we miss out on the best things. That’s what I’m trying to change and together with my wonderful sponsors have put together some great prizes for you!

    So now I want to briefly introduce you to my wonderful Christmas elves & sponsors, then we’ll continue straight to the recipe – I promise!


    Pfeffer & Frost

    Nice on the outside, yummy on the inside – the perfect combination for a unique present for foodies. The two founders Jannik & Tilman put delicious Nuremberg gingerbread into a limited (and really pretty!) cardboard box, designed by London based artist Alec Doherty!

    Adam’s Apfel

    Fruity, tangy and something very special – for more than ten years, Johannes has been working on his sparkling apple wine and you can really taste this love and attention to detail in his products!

    EMF publishing house

    Innovative and extraordinary books for ‘makers’ – they offer something for all creative people, whether you’re interested in cooking, sewing, gardening, painting or knitting!


    In search of the perfect bracelet Grete and Heidi became accomplices and now produce lovingly handcrafted & very beautiful brass jewelery with personalised lettering!

    I don’t want to reveal much more, there should be at least a bit of surprise, so I guess it’s time for something to eat:


    The first weekend of advent is just around the corner and I think we should all take this as an opportunity to slow down a bit. Just deliberately take some time, even if you’re pretty busy, and spend it with the people you care about. And what better way to spend some quality time with your loved ones than with a wonderful breakfast? The plan: Sneak into the kitchen in the morning and by the time you’re ready for your sedcond coffee the scent of freshly made scones will spread through the kitchen … mmmmh, I can already smell it, how about you? These Pomegranate Scones with Vanilla are not difficult to make and make for such a lovely breakfast with butter and jam or try it as an afternoon treat, properly authentic with clotted cream – you should make it right away!

    Pomegranate Scones with Vanilla

    Pomegranate Scones with Vanilla

    Yield: 6 servings
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Resting Time: 30 minutes
    Total Time: 1 hour 10 minutes

    The scent of freshly baked scones and sweet vanilla is in the air - what a perfect way to start the day!


    • 150 g flour
    • 20 g ground almonds
    • 25 g sugar
    • 1 tsp baking powder
    • 1 pinch of salt
    • 60 g cold butter, cut into cubes
    • 1 tsp vanilla extract
    • 50 g pomegranate seeds
    • 1 egg
    • 50 ml cream
    • some milk
    • 3-4 tbsp brown sugar


    1. Line a baking tray with baking paper and set aside.
    2. In a large bowl, mix the flour, almonds, sugar, baking powder and salt. Add the cold butter and rub it briefly with your fingers into the dry ingredients - there should still be a few small bits of butter visible. Then stir in the pomegranate seeds.
    3. Now add the egg, cream and vanilla extract and mix with your hands until just combined.
    4. Turn onto a floured work surface and form the dough into a 3-4 cm thick circle (about 15-20 cm in diameter). Use a sharp knife to cut it into sixths. Put dough triangles in the fridge for half an hour. In the meantime preheat the oven to 200° C (180° C fan forced).
    5. Place the scones on the baking tray leaving some space in between and brush them with milk. Sprinkle generously with brown sugar and bake in a hot oven for 25-30 minutes. Allow to cool slightly and serve while still a bit warm!

    So sweet and fruity – I can’t get enough of it. Have you ever baked scones yourself? And what are your plans for this first weekend of Advent?

    Stay sweet & HAPPY BAKING!

    xx Kristin