Ginger-Date Panna Cotta

This is an oriental version of the Italian classic completely without sugar. The dates and some agave syrup give enough natural sweetness. The recipe comes from the book Vegan genial. aufregend anders kochen von Josita Hartanto.


  • 12 dates
  • 80 ml water
  • 200 ml orange juice
  • 350 ml coconut milk
  • 4 cm ginger
  • 4 tsp Organic Veganz Agave Syrup
  • 1 bag Agartine
  • 1 tsp cornstarch
  • 2 tsp lemon juice
  • 200 g Physalis
  • 100 ml peach juice 100% fruit
  • 50 ml white wine
  • 1 tsp starch
  • 2 cl orange liqueur


  • Pit the dates and simmer for 3 minutes in a small saucepan with the water and puree.

  • Peel and finely grate the ginger. Dissolve Agartine with a whisk thoroughly in orange juice.

  • Stir in ginger and coconut milk. Boil while stirring and simmer for 2 minutes. In a small bowl, mix lemon juice and starch and stir into the boiling liquid until it thickens slightly. Then add agave and date syrup.

  • Fill mixture into glasses or serving bowl and leave to set in the fridge.

  • Peel Physalis from the papery shell and halve the fruit.

  • Boil the peach juice. Slightly thicken with the white wine and cornstarch mix.

  • Add Physalis and simmer gently for 1 minute.

  • Add orange liqueur to taste. Cool the sauce and serve with the panna cotta.

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