Based in the lush and gifted terroir of Aix-en-Provence, food & wellness blogger Jules & Green is carving her own path in French cuisine with a healthy approach - making delicious vegetarian (and vegan) recipes out of fresh local ingredients.
"I cannot finish a meal without a sweet touch! I particularly love this panacotta with almond and figue notes. The almond butter makes it super creamy, and the basil gives it a "je ne sais quoi". This is such a fresh and guilt free dessert, so enjoy!" Jules & Green
450ml / 15.2 fl oz of almond milk with no added sugars
2 tablespoons of almond butter
1 teaspoon of agar agar
1 small branch of basil
3 tablespoons of coconut oil
5 tablespoons of agave syrup
A couple of figues and a few blackberries for the presentation and one tablespoon of liquid honey.
Prepare the Panacotta :
In a pan, heat up the almond milk with the basil on medium heat for a few minutes - enough time for the basil to be infused. Remove the basil and add the teaspoon of agar agar. Mix well with a whisk and bring the almond milk to a boil for a few seconds.
Off the stove, add in the almond butter, the coconut oil and the agave syrup. Mix the preparation in a blender.
Pour the mixture into small bowls or into a mold placed in a soup bowl.
Put in the fridge for an hour.
Garnish with fruit and drizzle some honey on top.
#LaVieBastide is our interview series with creators and innovators who take a holistic approach to living the good life. Through our conversations, we spotlight the various ways they make time for joyful pursuits and thoughtful introspection amidst the busy, buzzing world, in the hopes that you will be inspired to hit “pause” every now and again to indulge in the simple pleasures that stir your passions, ensuring that yours is a life well lived.