One of my favourite things to do is make up a vegan version of traditional desserts. Some of them vaguely resemble their ancestor, others double them perfectly or even surpass the original. After the vegan garache torte and the crem caramel makeover which happened to be a blast in the blog yesterday I figured to try a lightened panna cotta recipe in three versions. 

I had 50 ml orange liquer left from the trip to Barcelona, half a package of amaretti, orange blossom extract and hazelnuts. I always loved the combination of panna cotta and raspberry jam but I decided to follow the season and use cherries instead. Right next to them were the rhubarb stalks so they were soon in the game, too. 

Vegan panna cotta – 3 ways

Ingredients:
375 ml soy yoghurt
1 cup (160ml) rice milk
1/2 cup light brown sugar
1 tsp agar-agar powder

cherry-rhubarb:
1 handful of pitted cherries
1/2 rhubarb stalk
3 cardamom beans
3 tbsp brown sugar

orange liquer-hazelnuts:
20 ml orange liquer
1 handful hazelnuts
1 tbsp honey for drizzling

amaretti-orange blossom:
1 tbsp orange blossom extract
3-4 amaretti cookies

Pour the yoghurt in a bowl.
Put the rice milk, sugar and agar powder in a pan and bring to a boil. The moment it starts boiling remove from heat and let cool a bit. Pour it into the yoghurt and mix everything well.

Split the mixture into 3 equal parts. Pour the first in a form of your choice and put in the fridge.

Add oange liquer to the second and orange blossom extract to the third. Refrigerate all for 30 minutes.

During that time prepare the cherry rhubarb jam. Put finely chopped cherries and rhubarb stalk in a pan together with sugar and chardamom beans. Let it simmer for 3-4 minutes until soft and fragrant.

When the creams are set up and cooled turn them around in a serving plate. Add the cherry jam to the first panna cotta. Sprinkle the second one with chopped hazelnuts and honey and the third with crushed and whole amaretti.