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In un pentolino unire il latte di soia, la panna vegana, lo zucchero e il pepe della Valle Maggia. Portare il tutto a 92°C, allontanare dal fuoco, aggiungere l'agar agar e lasciare riposare per 10 minuti.
Versare il composto in delle cocottine e lasciare raffreddare completamente, solo a questo punto riporre in frigorifero per un paio di ore.
Intanto, preparare il caramello salato: in un pentolino unire lo zucchero e l’acqua e lasciare caramellare il tutto molto dolcemente, rimestando di continuo. Una volta caramellato, rimanendo sul fuoco, aggiungere la panna vegana, il sale e amalgamare il tutto riportando a bollore.
Servire la panna cotta vegana ribaltando la cocottina nel piatto e versandoci sopra una quanità di caramello salato a piacere.
Panna cotta vegana con pepe della Vallemaggia e caramello salato
RSI Ticino Gourmet Tour 31.10.2022, 12:00
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