Ingredients:
1/2 liter of soy milk
1/4 liter of coconut milk
4 g of agar-agar
60 g of maple syrup
500 g of raspberries
1 tablespoon of lemon juice
Directions:
Pour both milks in a pot, add the agar-agar and mix. Heat on low heat and stir for a minute or so. When it starts bubbling, stop stirring. Turn off the fire and add 50 g of maple syrup. Place the mixture in four ramequins and let it cool before putting them in the refrigerator for 6 hours.
Mash the raspberries with a fork. Add the rest of the syrup and lemon juice. Mix and put in the fridge for 6 hours.
Remove the panacottas from the ramequins and place them in four plates. Coat them with the raspberries and serve.
