Lavender and Peach Panacotta

400ml soy

100ml soy drink

80 g coconut sugar (fructose or stevia)

1 vanilla pod, scraped

1 teaspoon dried lavender

4 gelatin sheets (if unmolding, use 5 sheets)

Quinta de Jugais Peach Zero Jam

2 peaches

1. Heat the cream with the soy drink, lavender, split vanilla pod and scraped seeds. When it starts to boil, remove from the heat and let it infuse for 5 minutes.

2. Soften the gelatin sheets in a bowl of cold water.

3. Remove the pod and strain the liquid. Finally, add the squeezed gelatin and mix vigorously with a whisk.

4. Distribute into cups and place in the fridge until solid or in the freezer for faster results.

5. To serve, top with some peach jam and diced peaches.