Mix well vegetable cream and milk, almond paste, agave syrup, agar agar and vanilla pulp and heat in a small saucepan. Then simmer for approx. 5 minutes, stirring constantly.
Divide the hot mixture into four cold glasses, let cool at room temperature and then put in the refrigerator for about 3 hours (better overnight)
For the strawberry sauce, puree all ingredients until smooth and pour over the panna cotta only before serving. If the dessert is not to be served immediately, we recommend placing the strawberry sauce in the refrigerator before serving.
Finally, grate the topping over the strawberry sauce and enjoy