Cinnamon Oat Milk Panna Cotta
Oat milk:
- 50g Quaker Whole Rolled Oats
- 450ml water
- 1/2 tsp vanilla essence
Oat cream:
- 100g Quaker Whole Rolled Oats
- 450ml water
- 1/2 tsp vanilla essence
Other ingredients:
- 3.5 tsp agar agar powder
- 1/2 tsp ground cinnamon
- 1 tsp vanilla essence
- 4 tsp honey
- rum
- chopped nuts
- fruits
Oat milk:
1. Soak the rolled oats in a bowl of water for 30 mins, then drain thoroughly.
2. Blend the soaked rolled oats with the 450ml of water and vanilla essence until fully blended.
3. Pour the blended mixture through a nut milk bag, and keep the liquid that passes through it.
Oat cream:
1. Soak the rolled oats in a bowl of hot water for 30 mins, then drain thoroughly.
2. Blend the soaked rolled oats with the 450ml of water and vanilla essence until fully blended.
3. Pour the blended mixture through a fine sieve, and keep the liquid that passes through it. The oat cream should have a thicker consistency than the oat milk.
Panna cotta:
1. Pour the oat milk and oat cream into a pot and simmer at low heat.
2. After about 2 mins, add the agar agar powder, cinnamon, vanilla essence and honey to the mixture. Stirring constantly to prevent clumping as the mixture thickens.
3. After the mixture has been well-mixed, take it off the heat. Pour it through a sieve to remove any clumps that might have formed.
4. Divide the final mixture equally into bowls or cups, filling each to at most 5cm deep.
5. Refrigerate for at least 4 hours, or until the panna cotta is springy to touch.
6. Right before seving, flip the bowl or cup onto a plate and let the panna cotta slowly drop onto the plate.
7. Top with a tsp of rum (or more), chopped nuts and fruits.
