325 g Oat milk
40 g Coconut oil
50 g Caster sugar
3 g SOSA Pro-Pannacotta Iota
1 Vanilla bean
Heat together the milk and coconut oil and infuse the split and scored vanilla bean. Mix together the Pro-Pannacotta Iota and sugar. Once the milk is at 120°F (50°C), add in the sugar mixture and heat to 175-185°F (80-85°C). Leave to cool and pour out at 120°F (50°C). If you want to liquefy this cold jelly so you can reset it, it can be mixed again using an immersion blender.
