Coconut Clementine Panna Cotta Recipe

Squeeze the clementines to extract the juice. Set aside.

Put the starch and agar-agar in a saucepan. Add the sugar. Pour in the coconut milk while whisking the mixture. Place the saucepan over medium heat, stirring continuously. At the first simmer, add the hemp cream. Stir and wait for the simmer to return. Let it cook for another minute. Turn off the heat.

Add the clementine juice, continuing to mix. Pour the mixture into small glasses. Set aside.

Slice 6 washed kumquats into rounds. Melt a heaping tablespoon of unrefined sugar with 1 tablespoon of water. Add the kumquat rounds and let them caramelize a bit. Turn off the heat. Decorate with the jars as soon as the panna cotta has set enough.

Finally, let them cool before placing them in the refrigerator for at least 2 hours. Take them out 30 minutes before serving.