Vanilla hazelnut milk Panna Cotta (vegan, gluten-free)




For 4 people


For the homemade hazelnut milk (makes 1l of milk):


200g roasted hazelnuts

1l water

1 vanilla pod

Wash 200g of roasted hazelnuts and soak overnight in 1 litre of water.

The next day, heat the soaking water and hazelnuts gently (without boiling). In a powerful blender, blend the remaining ingredients with the hazelnuts on high speed for 5 minutes until the nuts are fully mashed (photo 1).

Over a bowl, pour the milk through a clean cloth to separate the liquid from the paste. To extract as much of the milk as possible, press the cloth and the nut paste with your hands. (photo 2 et 3)

Cut the vanilla pod in two halves lengthwise. Using the back of a knife, remove the seeds. Add the halves and the seeds into the nut milk. Keep in a cool place.

Dispose of the remaining nut paste.

For the panna cotta


1l hazelnut milk

80g maple syrup

4g agar-agar

Boil the milk for 3 minutes with the maple syrup and the agar-agar while whisking continuously.

Pour directly into a plastic, glass or ceramic container of about 15 x 15 cm with a height of 2.5 cm.(photo 4)

Keep in a cool place.

For the mango gelatin


100g mango pulp

40g passion fruit pulp

0.6g agar-agar

Bring all ingredients to a boil while whisking.

Pour into a deep soup dish of about 2 mm in height.(photo 5)

Keep in a cool place.

For the dried fruit granola (gluten-free)

Ingredients :

50g whole pecan nuts

50g whole hazelnuts

50g whole almonds

50g whole pistachios

30g dried pineapple

30g dried mango

300g oats (gluten-free)

180g maple syrup

Cut the dried fruit into small pieces and coarsely chop the nuts.

Mix all the ingredients in a bowl.

Preheat the oven to 140C°. Without flattening it, spread the mixture on a baking sheet. Then bake for 20 mins. (halfway through the cooking time, mix around a little to make sure it’s equally grilled). (photo 6)

Allow to cool. Store in a dry place. (The remaining granola can be used separately as cereal with milk or yogurt).

For the decoration:


1 mango

1 lime

1 kiwi (or another exotic fruit)

1 papaya (or another exotic fruit)

1 dragon fruit (or another exotic fruit)

Cut half of a mango into small cubes and mix with the grated zest of 1 lime.

Thinly slice the kiwi, papaya and dragon fruit. Using a cookie cutter, cut the slices into circles.

To also decorate the plate, use a melon baller (circular spoon) to make fruit balls. (photo 7, 8 et 9)


For the dessert dressing:

Using cookie cutters in different sizes, carefully make 5 rounds of panna cotta and arrange delicately along the side of the plate. Use the same cookie cutters to make 4 rounds of mango gelatin. Distribute them on the panna cottas and on the plate (photo 10 et 11) 

Add a teaspoon of mango brunoise on top of the panna cottas (photo 12)

Carefully decorate the plate with a few pieces of granola, fruit discs and fruit balls (photo 13).

To finish, decorate with a few edible flowers and/or mint.