Halve the vanilla pod, scrape out the seeds and heat them slowly in a saucepan with the cooking cream and coconut sugar.
Stir in the agar agar evenly and let the mixture boil briefly, stirring constantly, so it sets cleanly later.
Purée the strawberries finely and stir them into the hot cream mixture with the lemon zest.
Divide the mixture between moulds or glasses and let it cool a little first.
Put the panna cotta in the fridge until it has set completely.
To serve, turn out of the moulds or serve straight in the glass, garnished with a few fresh strawberries if you like.
Good to know
This panna cotta is simple, creamy and just right for days when you fancy something sweet. The strawberries bring freshness, the vanilla makes it round and soft.
Swaps
Cooking cream → coconut milk (dairy-free, a little more fibre) | less sweet: halve the coconut sugar and round off with cinnamon, vanilla or a few berries | strawberries → raspberries (more fibre)
Allergens
Contains milk. Usually well suited to children as long as the sweetness stays moderate; during pregnancy, fine with well-washed strawberries.
